William Woys Weaver

Catawissa Vinegar

Catawissa-Essich

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Preparation info

  • 2½ cups

    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

The flavor of this vinegar resembles a mixture of shallots and garlic.

Ingredients

  • 1½ cups (175 g) Catawissa onions broken into individual bulbs
  • 2½ cups (625

Method

Remove the skin from each bulb. Put the bulbs in a sterilized 1-quart (1-liter) bottle with the vinegar. Cork tightly and infuse out of direct sunlight for 2 weeks before using. The vinegar should acquire a slightly pink color.