https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Chili_vinegar_recipeChili vinegar recipe - Revision history2026-04-18T03:13:38ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Chili_vinegar_recipe&diff=276869&oldid=prevChef: Larger images for small media devices2026-01-30T12:55:08Z<p>Larger images for small media devices</p>
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|title=Chili vinegar recipe Accompaniments <br />
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|keywords=#vinegar #fish #cayennepepper #chilivinegarrecipe #chillies #sterilised #chilivinegar <br />
|hashtagrev=032020<br />
|description=Mrs Beeton notes: This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper<br />
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Mrs Beeton notes: ''This will be found an agreeable relish to [[fish]], as many people cannot eat it without the addition of an acid and [[cayenne pepper]].''<br />
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This is similar to the Thai chili vinegar: [[nam som prik dong]]<br />
{{recipesummary<br />
|TotalCalories = 459<br />
|PortionCalories = 11<br />
|DatePublished=20th September 2012<br />
|Author=Chef<br />
|ImageComment = Other publications - circa 1945<br />
|Servings = Servings: 40 - Makes 1 pint of [[chili vinegar]]<br />
|Difficulty = 1<br />
|TotalTime = 14 days<br />
|PrepTime = 14 days, 15 minutes<br />
|CookTime = None<br />
|Image = [[Image:BeetonsAd.jpg|middle|none|alt=Electus]]<br />
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<span class="review"><span class="reviewHeader"><br />
====Best recipe review====<br />
</span><br />
''<span class="reviewTitle">Old, but good!</span>''<br />
<br />
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5</span><br />
<br />
<span class="reviewDesc">Can't beat a good old recipe!</span><br />
<br />
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span><br />
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{{RecipeIngredients<br />
| 600ml (1 pint) [[Vinegar]]<br />
| 50 Fresh Red English [[Chillies]]<br />
}}<br />
===Method===<br />
<br />
{{RecipeMethod<br />
| Pound or cut the chilies in half and infuse them in the [[vinegar]] for a two weeks, when it will be fit for use.<br />
| Pour into [[sterilised]] bottles with airtight caps.<br />
}}<br />
===Serving suggestions===<br />
<br />
This will be found an agreeable relish to [[fish]], as many people cannot eat it without the addition of an acid and [[cayenne pepper]]. <br />
<br />
==See also==<br />
* [[Chilli sauce|Many other chilli sauce recipes]]<br />
{{RecipeLine}}<br />
[[Category:Recipes]]<br />
[[Category:Accompaniments]]<br />
[[Category:Dips and sauces]]<br />
[[Category:Marinades dressings and butters]]<br />
[[Category:Pickles and preserves]]<br />
[[Category:Historic recipes]]<br />
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[[Category:Uncooked]]<br />
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