Mulberry Vinegar

Ingredients for Mulberry Vinegar Recipe

  • 1 kg of black mulberry
  • 1 tomato
  • 5-6 chickpeas
  • Half a tea glass of granulated sugar
  • 1 slice of stale bread

How to Make Mulberry Vinegar

  • Wash the mulberries with plenty of water before starting the recipe and put it in a jar.
  • Wash and peel the tomatoes. Slice it into small cubes.
  • Cut the cheesecloth into a pouch. Add stale bread slices into it and tie it up.
  • Add chickpeas, granulated sugar and a bread bag on top of the mulberries. Then add water up to the rim of the jar.
  • Cover the mouth of the jar with a clean cheesecloth and store it in a dark place. Make sure that the area you are waiting for is at room temperature.
  • Mix the ingredients in the jar with a wooden spoon several times a day.
  • Continue this process for 45-60 days. When the vinegar starts to thicken, strain it with the help of cheesecloth and store the filtered vinegar in glass jars in a cool place. Bon appetit.

What are the Tips for Mulberry Vinegar Recipe?

  • You can use white mulberry instead of black mulberry in the recipe. Sterilize the jars with hot water and dry them. Then you can store the vinegar in jars.
  • When mixing the vinegar, be sure to use a wooden spoon. Metal objects will spoil the consistency of the vinegar.
  • Do not add the residue remaining at the bottom of the vinegar to the vinegar. Otherwise, your vinegar will have a cloudy consistency.
  • After the vinegar is made, you can store it in the refrigerator.

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