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PedroXimenez Sherry Barrel Aged Wine Vinegar PedroXimenez Sherry Barrel Aged Wine Vinegar

Sweet, savory, and tangy, our Pedro Ximenez barrel aged sherry vinegar from Jerez, Spain is remarkably complex and delicious. Reminiscent of dehydrated grapes (raisins) and dried fruit like dates and figs, it has a most memorable flavor and aroma. While the sweetness of this vinegar surely comes from the delectable Pedro Ximenezgrapes, its dark mahogany color and intense aroma comes from being aged in American oak casks. This outstanding vinegar is extremely versatile and combines stunningly well with our International Premium Olive Oils

Summer Sherry Corn & Red Onion Pickles

makes 1 quart of pickles

Ingredients:

1 375ml bottle Pedro Ximenez Aged Sherry Vinegar

3/4 cup water

1/2 tablespoon Seasons Himalayan Pink Salt

2 teaspoons black peppercorns

2 teaspoons mustard seeds

2 cups corn kernels

1 red onion, peeled and sliced

2 garlic cloves, peeled

Instructions:

Wash your mason jars and sterilize in hot water before making your pickles.

Combine vinegar, water, salt, pepper, and mustard seeds in a large pot. Bring to a simmer over medium heat and whisk to dissolve the salt. Once dissolved remove from the heat.

Fill jars with corn, onion, and garlic and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.

Pickles will keep, refrigerated, for up to 2 months.

: $26.99
Lambrusco 'Vinoso' Barrel Aged Red Wine Vinegar Lambrusco 'Vinoso' Barrel Aged Red Wine Vinegar

Vinoso is very well suited for salads as it imparts an intense depth of flavor into your favorite vinaigrette recipes. This beautiful wine vinegar is garnet red in color, slightly tannic on the finish, and has a lower acidity than most aged wine vinegars on the market at 4.5%. Combine it with any of our olive oils, some finely minced garlic, a smidgen of Dijon mustard, a pinch of salt and there you have it; the perfect salad dressing! Just a spoonful of this fantastic vinaigrette is enough to brighten up any salad.

  • Use to deglaze a pan after sautéing chicken or vegetables.
  • Use to braise vegetables, beef, pork, or chicken.
  • Drizzle to finish cooked greens, especially collards.
  • Combine with any MillPress Super Premium EVOO or infused olive oil to dress your favorite salads.
  • Combine with a Medium Super Premium EVOO to dress Panzanella (Tuscan bread salad).
  • Use in slow-cooked beef or chicken stews.
  • Add to stir-fry sauces; it is especially delicious with stir-fried bell peppers and steak.
  • Use in any recipe that calls for “sweet & sour” notes—also known as “agrodolce” in Italian.
  • Use in Caponata, the Sicilian sweet and sour version of ratatouille.
  • Use to brighten up sautéed red cabbage.

Vinoso Giardiniera 'Pickle Relish'

makes about 2 quarts of pickles

Ingredients:

1 375ml bottle Lambrusco Red Wine Vinegar

3/4 cup water

1 tablespoon granulated sugar

1 tablespoon Himalayan pink salt

2 teaspoons black peppercorns

1 teaspoon Spanish smoked paprika

pinch crushed red pepper flakes (optional)

1/2 head cauliflower, cut into florets

1 carrot, peeled and sliced

1 red bell pepper, seeded and sliced

1 celery stick, sliced

5 garlic cloves, peeled

Instructions:

Wash your mason jars and sterilize in hot water before making your pickles.

Combine vinegar, water, sugar, salt, pepper, paprika, and red pepper in a large pot. Bring to a simmer over medium heat and whisk to dissolve the sugar and salt. Once dissolved remove from the heat.

Fill jars with cauliflower, carrots, pepper, celery, and garlic and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.

Pickles will keep, refrigerated, for up to 2 months.


: $26.99