Ok, I will admit that adding zests could be considered Spices, they have been used that way for a long time so it made sense but my first though was HUH, Citrus is not a spice, took a bit to wrap my head around it.. then I got the old thinker going and here is my offering..
I made Citrus Vinegar as the main part..
- One Lemon, One Lime, One tangerine, and One Blood Orange*
- 2 Cups of White Wine Vinager
- a pinch of salt
Put it all into a pot and bring to a boil, cool and jar it up into a glass jar, and let it sit for a week.
The strain though a sieve and cheesecloth to get rid of all the pulp and skins, Then heat the vinegar with 3 tsbp of sugar, till hot and combined and then put in a clean new jar, cool and use, Store in the fridge if you are going to hold it for a bit.
*Please use the blood orange if you can find it, it will add the most delightful color to your Vinager that a regular orange won’t.. see what I mean?
Can be used on fish, veggies and for what I am after.. Salad Dressings!
A week Later and here is the finished Citrus Vinager, what a heavonly color and amazing flavor this has got, I just put the jar in front of a window with natural light to take this photo, the vinager is quite a bit thicker then typical would be. It made a full pint jar.
So here is my offical recipe,
Citrus Dressing on Cabbage Salad.
- 2 tbsp of sheep feta or any kind of feta- I made homemade Sheep
- 2 tbsp of olive oil
- 2 tbsp of water
- 2 tbsp of Citrus Vinager
- 1 tbsp of Mayo
- Fresh Cracked Black Pepper to taste
Blend the above till smooth in a food processor or by hand if you don’t mind if its not perfectly smooth, which I don’t.. make half a cup of dressing. This is a tangy dressing with great flavor, can be used as a veggie dip, on salads or as a sandwhich spread, its nice and thick.
Diced 3 cups of green cabbage, 1/2 cup of pumpkin seeds, 1/2 cup of dried Cranberries, Mix the above an the dressing together, allow to chill in the fridge and for flavors to meld.
Hmmm. Interesting. I might just give this try. Went to the store today – no tangerine or wh. wine vinegar 😦 will have to put on my list!
Let me know if you like it and how it turns out.
what a great idea! I have flavored vinegars with various things in the past but never would have thought of citrus. And I even have a favorite orange muscat vinegar in my pantry! (metaphorically in the pantry; in reality it’s stored in the fridge :^)
Enjoy making and using it, its so simple and does appear to keep well in the fridge. Thanks for stopping by
my husband says that cabbage is so under rated in this country and I think if he sould he would eat it every day. your vinagerette looks great.
I agree with your hubby, I am always surprised that more folks don’t eat more cabbage on a regular base, I use it in a ton of different ways in my cooking, both raw, cooked or fermented.