Seasoned Vinegar

1. 1

   Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.

2. 2

   Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.

3. 3

   Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.

4. 4

   (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

* Per serving · 4 servings · Values may vary.

No additional tips available.