Ah, vinegar. Either you love it, or you just haven’t tasted the right one yet! This special butternut squash vinegar will change everything you think you know about this culinary staple. It’s like a fine wine with a robust character and a delightful tang that can transform any dish.
“If you think you don’t like the taste of vinegar, you haven’t had good vinegar.”
Yield: 100 servings (1 oz per serving) Total Time: 14 days Prep Time: 30 minutes
Ingredients
Butternut squash juice
Grain Alcohol (96% / 190 Proof)
Apple Cider Vinegar with mother (or mother from prior batch)
Instructions
Remove seeds from squash and cut into juicer-friendly pieces
Run squash through juicer, then strain through fine mesh sieve
Weigh squash juice and pour into food-grade plastic or glass container
Add 20% of the squash juice weight in apple cider vinegar with mother
Calculate 8% of combined squash juice and vinegar weight, add that amount of grain alcohol
After 10 days, taste and decide if additional bubbling (up to 14 days total) is needed
Pour finished vinegar through fine sieve or cheesecloth into swing-top bottles; refrigerate
Pair with slow-cooked carrots or sauteed shrimp
And there you have it—a vibrant, homemade vinegar that’s guaranteed to make your taste buds do a little happy dance! It pairs beautifully with slow-cooked carrots or sautéed shrimp. Don’t be afraid to get creative and drizzle it over your favorite dishes, because let’s face it, homemade is always better!
Recipe
Prep: 30 minTotal: P14DYield: 100 servings (1 oz per serving)
Ingredients
Instructions
Remove seeds from squash and cut into juicer-friendly pieces.
Run squash through juicer, then strain through fine mesh sieve.
Weigh squash juice and pour into food-grade plastic or glass container.
Add 20% of the squash juice weight in apple cider vinegar with mother.
Calculate 8% of combined squash juice and vinegar weight, add that amount of grain alcohol.
Use aquarium pump with air stone to bubble air into mixture; cover with breathable cloth secured by rubber band.
After 10 days, taste and decide if additional bubbling (up to 14 days total) is needed.
Pour finished vinegar through fine sieve or cheesecloth into swing-top bottles; refrigerate.
TC
From the kitchen of
Timothy Cunningham's Kitchen
Fermentation
Make Your Own Vinegar from: Butternut Squash
Transform butternut squash into a delightful homemade vinegar with a few simple steps. Elevate your culinary creations with this unique twist!
Published
June 6, 2020
Yield
100 servings (1 oz per serving)
Course
Fermentation
Cuisine
Fermented
At a glance
Prep time30 min
Total timeP14D
Ingredients
What you need
Butternut squash juice
Grain alcohol (96% / 190 Proof)
Apple cider vinegar with mother (or mother from prior batch)
Method
How to make it
Remove seeds from squash and cut into juicer-friendly pieces.
Run squash through juicer, then strain through fine mesh sieve.
Weigh squash juice and pour into food-grade plastic or glass container.
Add 20% of the squash juice weight in apple cider vinegar with mother.
Calculate 8% of combined squash juice and vinegar weight, add that amount of grain alcohol.
Use aquarium pump with air stone to bubble air into mixture; cover with breathable cloth secured by rubber band.
After 10 days, taste and decide if additional bubbling (up to 14 days total) is needed.
Pour finished vinegar through fine sieve or cheesecloth into swing-top bottles; refrigerate.
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