fir vinegar is made from the dark honey obtained from the same plant. it has a full bodied, malted taste, with evident notes of honeydew. its acidity of 6.20% is counterbalanced by 140 g/l of residual sugars. its barely perceivable sweetness is nevertheless sufficient to give this product fullness, while remaining a sour vinegar.
make a reduction, starting with two parts of fir vinegar to one part fir honey, let it simmer on low heat for 30 minutes and use the reduction to garnish roast red meats, any boiled cut and fatty fish. surprisingly good drizzled on plain ice cream, fresh salads, jams, to cook vegetables for pickling
in the kitchen
for condiments containing garlic, in making horseradish sauce. perfect in soused fish recipes and gazpacho. excellent thirst quencher diluted in cold water. - View the recipes