Homemade Pomegranate Vinegar Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Sterilize a quart jar by placing it in a large pot of boiling water that completely covers it. Boil for 15 minutes. Take it out of the bath right before you will use it. You should also scald the lids or screw caps according to the manufacturer's instructions.

3. Step 3

   In a small nonreactive saucepan on medium heat, heat the vinegar to just below boiling, about 190 F to 195 F.

4. Step 4

   Place the pomegranate seeds in the sterilized quart canning jar.

5. Step 5

   Use a large spoon to stir and slightly bruise the pomegranate seeds, then cover them with the hot white wine vinegar . Let cool.

6. Step 6

   Seal tightly with a canning lid and ring or screw cap. Place the jar in a window in full sunlight and let it steep for 8 to 10 days.

7. Step 7

   When you are ready for the final step, sterilize your storage jars by boiling them for 15 minutes and scalding the caps or corks.

8. Step 8

   Place a double layer of cheesecloth in a colander or large strainer over a large measuring cup or bowl. Strain the pomegranate vinegar and discard solids.

9. Step 9

   Pour the vinegar into the clean, sterilized bottles and seal tightly.

10. Step 10

    Note the date on the label. Store in a cool, dark place for up to 3 months, or in the refrigerator for 6 to 8 months.