12 Thursday, November 22, 2018 Hawaii Tribune-Herald
Lilikoi Vinegar
To make your own vinegar you only need three ingredients:
alcohol from the wine, oxygen and bacteria. I first learned to
make red wine vinegar 15 years ago at a cooking school in
Florence, Italy, and still have my wine in a gallon
container. The wine is luscious with a fruity nose yet with a
sour, vinegar taste. It is perfect to make pickled vegetables,
like sliced onions, carrot sticks, or whole garlic cloves.
When the lilkoi vines are in season and you have juiced
them till you don’t know what to do with them, make
this lilikoi vinegar to be used to dress a green salad.
1 cup lilikoi juice
1 cup water
2 cups sugar
1/4 cup mother (like in
unfiltered, organic apple cider
vinegar, the label will say “with mother”)
Mix ingredients together, pour into
sterilized bottles and place in dark,
cool place for 2-3 months
A great way to not waste food is to place raw
vegetables that are left over from a
crudite platter into lilikoi vinegar and
place them in sterilized jars.
Pickled Vegetables
Carrot sticks
Sliced onions
Whole garlic cloves
Cauliflower florets
Place in sterilized jars, pour lilikoi vinegar over
vegetables to cover, seal and refrigerate.
Pickled Vegetables