Preparation time: 4 weeks
Okay, we’re on to the last “quick” recipe which I wanted to share with you. I’ve been meaning to post this since Christmas but kept forgetting. Here it is now though! As I’ve mentioned before, I’m not a big drinker – I enjoy the odd red wine, a glass of white every now and again, sometimes a spirit, but generally I don’t drink a lot. We had a bottle of Champagne at Christmas, but what to do, after I’ve had a glass and a half, my wife a few sips, and we’re due to leave for our winter vacation the next day? It seems such a shame to waste it, it’s hardly the cheapest liquor after all, so we decided on the only logical course of action. Vinegar!
The “recipe” is barely a recipe, but I thought it’s worth a post anyway. Good champagne vinegar isn’t cheap either, and I know for sure that I’ve probably poured unwanted champagne down the sink before where I could have been making something delicious, and free, for my next vinaigrette!
I’ll be back in a couple of days with something new – until then, I hope you’re all having a wonderful week!
- Unwanted, leftover Champagne
You’ll also need
- A Mason / Preserving Jar
- A Cheesecloth
- Wash and dry your Mason or Preserving Jar and transfer the leftover Champagne into the jar. Take your Cheesecloth and fold it over a few times and then cover the top of the jar with it. Secure it to the jar with a string or elastic band. Place in a cool, dark, dry place for ~4 weeks. After this time, transfer the vinegar to a bottle with a stopper or screw-cap and use as you would normal vinegar. Enjoy