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Flavored vinegars give a real lift to
salads and other vegetable dishes but, in view of their acidity, they
should be used only in sparing quantities unless otherwise
directed. It is always advisable to use a good quality vinegar of you
preparations.
Wine and cider vinegars have quite
different flavor; brown malt vinegar, because of it caramel color agent,
will always give a darker color to your pickles, relishes and chutneys
than white malt vinegar. Both are of the same strength, so they are
interchangeable in recipes it just depends on your own preferences.
Fruit vinegar can , of course, be sweet and fragrant. The following
three recipes are for acidic vinegars which depend for their flavors on
readily available, spicey, pungent vegetables. These vinegars can be
used in the preparation of vinaigrette.
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