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Currant Vinegar

4 servings

Ingredients

• Currants (as needed)

Instructions

1. Press the currants, let the juice stand until the next day, and pour the clear liquid into clean bottles, leaving the sediment behind.
2. Place the open bottles in the sun or a warm place to ferment and only cork them when fermentation is completely finished.
3. This vinegar can be used instead of red French vinegar for salads and imparts a fine flavor.

Modernized from a treasured 19th-century German cookbook.