Hop Vinegar Recipe
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Equipment: Sieve, saucepan, muslin, bottles/jars.
Yield: 2 x 350ml bottles/jars. Pickle: Shallots, cauliflower, kohlrabi, celeriac, cabbage, apple, apricot, pear, peach. Hops & Tails dishes: Pork scrumpet, gooseberries, alliums & sorrel (02/06/2017) Beef cheek scrumpet, alliums & elderberry capers (18/02/2017) Notes: Best consumed within 5 months. Option to add additional seed spices, such as fennel or coriander. |
Ingredients
120g fresh hops, roughly chopped
700ml white wine vinegar
100g sugar
16g black peppercorns
700ml white wine vinegar
100g sugar
16g black peppercorns
Method
1. Heat the vinegar, sugar and peppercorns in saucepan. Bring to the boil.
2. Place the hops in a large bowl or divide among smaller bowls.
3. Pour the hot vinegar mix over the hops and cover with cling film.
4. Leave to infuse for 3 hours, occasionally swirling/agitating the bowl.
5. Strain the vinegar mix through a muslin lined sieve into a jug.
5. Decant into sterilised jars/bottles.
2. Place the hops in a large bowl or divide among smaller bowls.
3. Pour the hot vinegar mix over the hops and cover with cling film.
4. Leave to infuse for 3 hours, occasionally swirling/agitating the bowl.
5. Strain the vinegar mix through a muslin lined sieve into a jug.
5. Decant into sterilised jars/bottles.
