Honey and white wine vinegar

A worthwhile addition to the kitchen cupboard is a mixture of honey with white wine vinegar. Simply whisk the best honey or agave syrup available to you into good white wine or apple cider vinegar until the honey dissolves. Pour the vinegar into a glass jar and save it in the refrigerator, keeping it at least a month. Use the honey vinegar as a base for vegetable marinades and salads. Having the honey vinegar at hand makes creating salad dressings that much easier.


  • 250 grams (1 cup)  of white wine vinegar
  • 100 grams (1/2 cup) of honey or agave syrup

♦ Suggested combinations
Mix equal amounts of honey vinegar to extra virgin olive oil with a bit of sea salt and some celery seeds. Pour the dressing over fresh, thinly sliced cabbage to make a simple coleslaw. Let the two ingredients marinate one hour in the refrigerator. Toss the coleslaw and serve with a handful of corn and a few leaves of fresh mint.

Add 5 threads of saffron to the honey vinegar and let them steep a few days until the vinegar turns bright orange.

In another post, red onion vinegar will be added to the kitchen cupboard using honey vinegar as a starting point.

3 responses

  1. Pingback: Marinated carrot salad « Recipe writings

  2. Pingback: Red onions marinated in honey vinegar « Recipe writings

  3. Pingback: Saffron infused white wine vinegar « Recipe writings

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