Recipe
- Rye berries were toasted on low-medium heat.
- The toasted berries were gently broken up using a mortar and pestle, aiming to create several small chunks from each berry.
- The crushed berries were then added to distilled vinegar.
- The mixture was covered and left to steep for a minimum of 24 hours.
Notes
- The resulting vinegar takes on the flavor the toasted rye well.
- It was slightly too strong - next time, it would be worth trying an infusion with a different type of vinegar, such as white wine vinegar.