Chili Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic condiment of vinegar flavoured with chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Chili Vinegar.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CHILI VINEGAR.
393. INGREDIENTS.—50 fresh red English chilies, 1 pint of vinegar.
Mode.—Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.
Modern Redaction
Ingredients:
50 fresh, red chillies (Cayenne are suggested, but use whatever you like)
600ml vinegar
Method:
Split the chillies in half, pack into sterilized jars then pour over the vinegar. Seal with vinegar-proof lids and set aside to infuse and mature for 2 weeks before use. Strain then store the vinegar in bottles ready for use.
