My sister and I have always loved our great Aunt Izzy’s marinated vinegar. She uses it to make salata almost every lunch, and it’s a treat when she offers to send some of her batch home with you in a repurposed bottle.
Aunt Izzy grew up in a home with her parents and five sisters. Her mother, Zacia Malouf, immigrated in her early teens to the USA from Lebanon at the turn of the century. As a young girl, she was turned away at the port for having an eye infection. She was taken in by a Lebanese woman who ran a boarding house in Cuba, and spent several years there. The woman taught my great grandmother how to cook traditional dishes from their home country, and our family still eats those same dishes today.
As soon as my Sitte and her sisters could prove productive around the house, their parents had them working. Aunt Izzy’s job was to shadow her mother in the kitchen and help her produce the elaborate feasts that still bring our family together today. Through the years, Izzy learned all of Zacia’s kitchen tips. Everything is handmade, homegrown, and made from scratch.
Zacia and Izzy never wasted anything. Have a big herb crop? This vinegar puts the excess herbs to good use.
This is so simple:
First, you add the herbs to your jar. Concurrently, warm the apple cider vinegar to just before a boil. Once the vinegar is warm, use a funnel and pour the vinegar into the jars. Seal and store in a cool, dark place for a couple of weeks. Then, take your first jar and transfer to an easy to use bottle. Aunt Izzy always saves empty, clean hot sauce, dressing, or similarly shaped bottles to make for easy use of the finished marinated vinegar. Always glass.
- Apple cider vinegar (with or without the mother)
- Garlic (minced)
- Black peppercorns
All fresh. Equal parts, or adjust to taste: