Filipino-Style Spiced Vinegar

Serves 1
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Directions

  1. 1Start by slicing the red onions with the grain.
  2. 2Start by slicing the red onions with the grain.
  3. 3Start by slicing the red onions with the grain.
  4. 4Cut the serrano peppers in half.
  5. 5Cut the serrano peppers in half.
  6. 6Cut the serrano peppers in half.
  7. 7Peel the garlic cloves and give them a light tap to aid in flavor extraction.
  8. 8Peel the garlic cloves and give them a light tap to aid in flavor extraction.
  9. 9Peel the garlic cloves and give them a light tap to aid in flavor extraction.
  10. 10In a bowl, combine the vinegar, salt, and sugar.
  11. 11In a bowl, combine the vinegar, salt, and sugar.
  12. 12In a bowl, combine the vinegar, salt, and sugar.
  13. 13In a glass bottle, preferably a previously used liquor bottle, place the garlic at the bottom.
  14. 14In a glass bottle, preferably a previously used liquor bottle, place the garlic at the bottom.
  15. 15In a glass bottle, preferably a previously used liquor bottle, place the garlic at the bottom.
  16. 16Add the sliced red onions into the bottle.
  17. 17Add the sliced red onions into the bottle.
  18. 18Add the sliced red onions into the bottle.
  19. 19Add the serrano peppers and red Thai chili peppers to the bottle.
  20. 20Add the serrano peppers and red Thai chili peppers to the bottle.
  21. 21Add the serrano peppers and red Thai chili peppers to the bottle.
  22. 22Add some whole peppercorns.
  23. 23Add some whole peppercorns.
  24. 24Add some whole peppercorns.
  25. 25Pour the vinegar mixture into the bottle with the rest of the ingredients.
  26. 26Pour the vinegar mixture into the bottle with the rest of the ingredients.
  27. 27Pour the vinegar mixture into the bottle with the rest of the ingredients.
  28. 28Cover tightly and let it sit at room temperature for at least 3 days to allow the flavors to develop.
  29. 29Cover tightly and let it sit at room temperature for at least 3 days to allow the flavors to develop.
  30. 30Cover tightly and let it sit at room temperature for at least 3 days to allow the flavors to develop.

Ingredients

  • 2 cups white vinegar
  • 2 cups white vinegar
  • 2 cups white vinegar
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp whole black peppercorns
  • 0.5 cup red Thai chili peppers
  • 0.5 cup red Thai chili peppers
  • 0.5 cup red Thai chili peppers
  • 2 serrano peppers
  • 2 serrano peppers
  • 2 serrano peppers

Equipment

knifecutting boardbowlmeasuring cupglass bottlefunnel

Tips

  • You can use this immediately, but it gets better over time.
  • You don't have to refrigerate this and it lasts forever.
  • Give the garlic a light tap to make the extraction of flavor easier.