Spiced Vinegar Tangy Condiment (Printable version)

Tangy vinegar infused with garlic, chilies, and spices for brightening dishes and marinades.

# Ingredient List:

01 - 2 cups cane vinegar or white vinegar

02 - 4 cloves garlic, peeled and smashed

03 - 2 to 4 birds eye chilies (siling labuyo), whole or sliced

04 - 1 small red onion, thinly sliced

05 - 1 teaspoon whole black peppercorns

06 - 1 teaspoon salt

07 - 1 teaspoon sugar

08 - 2 bay leaves

09 - 1 small thumb-size piece ginger, sliced

01 - In a saucepan, combine vinegar, garlic, chilies, onion, peppercorns, salt, sugar, bay leaves, and ginger.

02 - Bring the mixture to a gentle simmer over medium heat. Avoid boiling. Simmer for 3 to 5 minutes to infuse flavors.

03 - Remove saucepan from heat and allow the liquid to cool to room temperature completely.

04 - Pour the mixture, including solids, into a clean, sterilized glass jar or bottle.

05 - Seal the jar and refrigerate for at least 24 hours before use to allow flavors to meld.

01 -

This vinegar feels like a little secret that wakes up even the simplest dishes with a gentle spicy kick
The blend of garlic, spices, and chilies quickly became my go-to for adding a fresh twist to traditional Filipino meals

02 -

Never rush the simmering step; gentle heat preserves the freshness and prevents bitterness
Letting it infuse in the fridge overnight truly transforms the vinegar into something spectacular

03 -

Use fresh ingredients every time for the brightest, most lively flavor
The secret is in the balancing act between garlic, chili heat, and sweet vinegar to keep it deliciously addictive