Skip to main content

How to make Flavored Vinegar with Peppers and Onions

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This book looks familiar because it is just like the mustard book, only for vinegar. I purchased both books at Powell's many years ago, knowing I would journey back to where I am going. I have been going "home" since I returned to Vancouver in 2003. A lot of steps along the way, but each day the journey takes me closer to my kind of home.

A home where food is cooked with fresh ingredients and served with pride. Where furnishings are comfortable and you can put your feet on the coffee table, while you sip your coffee. Or eat a slice of pie, or sip a glass of wine.

Today I made seasoned vinegar with pepper and onions.  This is a wonderfully flavored vinegar to keep on hand.


Vinegar with Peppers and Onions
adapted from:  Gourmet Vinegars
makes 1 qt finished vinegar

1 green pepper, chopped fine
1 yellow pepper, chopped fine
1 red pepper, chopped fine
1 red onion, cut in half and sliced thin
1-quart vinegar

Make your own flavored vinegar, Flavored Vinegar with Peppers and Onions.
On the left, Flavored Vinegar with Peppers and Onions.
The resting time is 4 - 6 weeks. Then enjoy the flavor it adds to foods cooked and raw.

Enjoy!


Presenting our unique and delicious collection of original recipes in our new book, Pantry Basics Book I available right here!



Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Comments

  1. I love the idea of that blueberry one!

    ReplyDelete
  2. noble pig,

    I made the mint and orange combination after reading about your salad with the mint and champagne vinegar dressing. That sounded so good. I think this will be good for de-glazing a pan after browning chicken or pork chops as well.

    ReplyDelete
  3. Loving this!! Thanks for opening my eyes. Bookmarking to make some and soon! Thanks again!!

    ReplyDelete

Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!

Popular posts from this blog

Green Bean Cobbler, AKA "the other green bean casserole"

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
This green bean casserole is very good and a perfect way to enjoy those green beans put away in the freezer from last years garden. Of course, it is just as delicious with green beans bought from the grocery store. It is also nothing like the more famous holiday green bean casserole, this one is not too salty or processed, it is fresh and delicious! 
Green beans, sour cream, cheddar cheese, and a crunchy topping, what is not to like? The author suggests that this casserole is made with either garlic or onions. And I think she is correct, both might overpower the sour cream covering the green beans. This first time I will make it with garlic and the next time will be with onions.....


Green Bean Cobbler  adapted from: One Bite Won't Kill You 350-degree oven
1 pound green beans water and salt for cooking
1 T butter (2 …

Southern Green Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Green beans are in our freezer for use this winter. Having grown in our garden this summer. I have never been a big fan of green beans, until growing our own. There is something satisfying about cooking what you grow. There is a lot we have learned about growing what you will cook.....


We were successful with green beans last year and again this year. However, we did not grow the same beans this year. This year we grew tri-colored beans. They are beautiful as well as tasty. You will see that once cooked, magically the beans are all the same color.


Southern Green Beans
adapted from:  Lost Recipes, meals to share with family and friends

3-4 slices of bacon - diced
2-3 scallions - cut into 1-inch pieces  (you can also use 1/4 c chopped onion)
1 pound green beans - snap the end and pull the string, then snap into 1 inch le…

Taco Pickles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!


Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon the size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to h…