Maple vinegar is a favorite of ours for its rich, nuanced flavor. Our version is not a product that can be found commercially, so there is a real reward in trying this recipe at home. Once you have it in your pantry, you’ll easily find many different uses for it. It’s wonderful drizzled over roasted squash or balanced with a touch of cayenne and butter and brushed over corn on the cob or a roasted chicken. It’s amazing simply spooned over a rich, runny piece of brie, accompanied by crisp apple slices, or blended with diced apples and jalapeños as a condiment for meat or game. It also makes for a surprisingly balanced maple martini when combined with ice-cold gin or vodka. The possibilities are endless.
Recipe information
Yield
makes 7 to 8 cups
Ingredients
Preparation
Step 1
Combine the syrup, vinegar, rum, and water in a large glass container with a loose-fitting lid. Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock. Store the container in an undisturbed cool, dark place for at least 4 weeks.
Step 2
After a month, test the vinegar for development; taste it. Once the alcohol has been completely fermented away, strain the vinegar and store it in sealed bottles or Mason jars. It may be ready at this first tasting or it could take an additional week or two. The finished pH for this particular vinegar tends to settle at 4.3. It can be used immediately and will improve with age.
