Salt Spring Island Artisan Vinegar

from orchard to bottle

Plum Thai Chilli Wine Vinegar

Sweet And Sour Cucumbers With Fresh Dill

By

  • 2 english cucumbers (1 1/2 pounds)
  • 1 Tablespoon coarse kosher salt
  • 1/2 cup Thai Chili infused Plum Vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 Tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander.  Sprinkle with salt, toss to coat.   Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved.Drain cucumbers well, pat dry.  Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours, serve cold.

Thanks to Bree’s mom Judi for this recipe!

Satay Dip

By

  • 1 Tablespoon olive oil
  • 1 Tablespoon roasted sesame oil
  • 2/3 cup finely chopped red onion
  • 1 1/2 teaspoons finely chopped garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon Thai Chili infused Plum Vinegar
  • 1/4 cup light brown sugar
  • 2 Tablespoon soy sauce or tamari
  • 1/2 cup peanut butter
  • 1/4 cup ketchup
  • 2 Tablespoons sherry
  • 1 1/2 teaspoon lime juice

Whisk and cook for one minute.

Thanks to Bree’s mom Judi for this recipe!

Spicy Cucumber Fizz

By

  • 4 slices of cucumber 
  • 6-8 mint leaves 
  • 1/2 oz Thai Chili infused Plum Vinegar
  • 1/2 oz simple syrup 
  • 2 oz soda 
  • 1 oz Gin 

Combine cucumber, mint, simple syrup, gin and mint vinegar in shaker with ice and shake vigorously for 10 seconds.  Pour all contents into cocktail glass.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Plum Chili Gin Sing!

By

  • 2/3 oz Thai Chili infused Plum Vinegar
  • 1/2 oz simple syrup 
  • 1 oz Gin 
  • 1.5 oz ginger beer 
  • 1 oz soda
  • Squeeze of lime 

Combine plum chili vinegar, simple syrup and gin in shaker. Top with ice an shake vigorously or 10 seconds. Strain contents over ice into cocktail glass. Add soda, ginger beer and squeeze of lime (add extra plum chili vinegar for more spice). Stir gently and serve. 

Roasted Eggplant With Miso Lime Dressing

By

  • 1 large eggplant
  • 2 Tablespoons Thai Chili infused Plum Vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon honey
  • zest of 1 lime
  • 1 Tablespoon lime juice
  • 1 Tablespoon water
  • 3 Tablespoons white miso
  • chopped fresh cilantro

Preheat oven to 375 degrees.

Prepare the dressing.  Whisk together vinegar, sesame oil, honey, lime juice and zest and water.  Next, blend miso with the ingredients using a fork to mash and then form into a paste.

Slice the eggplant in half lengthwise.  Pierce the surface with a fork.   Spoon the dressing liberally over the eggplant.

Roast until eggplant is falling apart tender, about 45 minutes to an hour.

Remove from oven.  Sprinkle with cilantro if desired.

When eating its best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavor.

Miso Salad Dressing

By

  • 1/4 cup white miso (or any miso you like)
  • 2 Tablespoons Thai Chili infused Plum Vinegar
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons sesame oil
  • 1/2 teaspoon grated ginger
  • 3-4 Tablespoons honey or agave
  • 1/2 teaspoon toasted sesame seeds

Mix all ingredients and serve on raw salad or steamed vegetables.