Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
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- เผยแพร่เมื่อ 24 ก.พ. 2023
- Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Recipes for Shrubs made with vinegar are a staple part of early American cookbooks, and were made from whatever fruit was on hand at harvest and needed to be preserved. The vinegar was often a home-made concoction from last years fruit harvest as well.
Orange Ginger Shrub
Ingredients
125 mL (½ cup) thinly sliced fresh ginger
2 large oranges
125 mL (½ cup) sugar
250 mL (1 cup) apple cider vinegar
125 mL (½ cup) fresh lime juice (from 4-5 limes)
Method:
Put the ginger slices in a Mason Jar and muddle until fragrant.
Peel the oranges and scrape away all of the white pith.
Add the oranges to the mason jar, and muddle again.
Pour in Lime juice, sugar and vinegar, then close the lid and shake vigorously for 10 seconds.
Leave on the counter and shake once a day every day for for seven days.
Refrigerate and it will keep for 3 - 4 months.
Frozen Mixed Berry Shrub
Ingredients:
500 mL (2 cups) mixed frozen berries
125 mL (½ cup) sugar
175 mL (⅔ cup) apple cider vinegar
Method:
In a Mason jar, muddle the berries with the sugar.
Pour in the vinegar and shake.
let stand at room temp, for 7 days, shaking daily.
Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible.
The syrup can be kept in the fridge for 3-4 months.
Blackberry Basil Shrub
Ingredients:
75 mL (1/3 cup) blackberries
175 mL (⅔ cup) sugar
6 - 8 large basil leaves
75 mL (1/3 cup) apple cider vinegar
75 mL (1/3 cup) balsamic vinegar
Method:
In a Mason jar; muddle blackberries and sugar.
Slap the Basil to release it's oils and add to the jug.
Add the two vinegars, and shake the jug to combine (put the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily.
Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.
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Came in hot and super skeptical of this, but it looks like I’m going to be making vinegar shrubs come spring.
now i want a keg of soda water xD
Me too. I am not a vinegar lover... I do like red/ white balsamic vinegar though...
Me, too!
Now Glen just needs to show us how to make a Keg O'Seltzer Water or has he already?
@@lpshy9337 He did. Check back 3 years in his posts.
I have never heard of shrubs before, but it's almost like switchel.
My Dad used to make swichel and mix with iced tea.
Dad added a little salt to replace what he lost sweating.
Basically the Gatorade of the early 1900's
Switchel is wonderful and I drink a lot of it.
Actually, switchel is much older than that.
As far as the US, grew up in Michigan & never heard of it. Relocated to FL as young married & began studying cookbooks. Been many years now but vaguely believe it was in a Pennsylvania Dutch source I read about shrubs but my husband was into iced tea. Later...he acquired taste for pickle juice. He probably would have loved this.
Our taste buds do mature as we age.😉
@@kateburk2168 When I was a waterbearer in the SCA, one of the options was watered-down pickle juice. Just the thing for people who've been sweating in armor for a few hours.
@werelemur1138 Ah, yes. I am still associated with the Society for Creative Anachronism (in Kingdom of Ealdormere- Ontario Canada). Was a waterbearer once at Pennsic.
That's one of the things I love about this channel is that I learn the technique and then I can add my own spin
Yay! I just learned what a shrub was and thought "I should learn how to make that"... and here Glen is teaching us how!
I'd love to see more varieties. This would be a great series!
This is what the Knights of Ni were actually hoping for.
Raspberry, apricot or strawberry shrub over vanilla ice cream really grew on me last summer....highly recommend it!
Looks like a great alternative to alcoholic drinks, so I will give these a go for the summer, as I don't tend to drink that much generally and never when driving.
Great mocktails, or for low alcohol drinks. Around here we call it session drinking, where you want to hang out with your friends for hours, and not get sloppy. Because you could add even like a half ounce of gin to a shrub, turn it into a cocktail, but it's so low test that you could sip on it all day and not worry.
It's fun to have a "fancy" drink that isn't just frozen berries in seltzer. I'd definitely recommend it.
Excellent video as a place to start making shrub.
I have been making shrubs for 30+ years. I soak the fruit in unfiltered raw apple cider vinegar (normally homemade) or homemade pear vinegar for approximately 7 days; stirring daily. Amount of fruit to vinegar: in a half gallon (US measurements) mason jar, add fruit loosely to within 2 inches of top of jar (cut large fruits like apricot; peach; pear into berry sized pieces)--fresh or frozen, I have not noticed a difference in shrub quality; cover with enough vinegar to come within 1 inch of jar top a little over a quart (5 cups maybe?). (Sometimes I make it in a gallon sized mason jar and adjust amounts accordingly) Cover the jar with a cloth secured with a rubber band to keep out insects, dust and noisy cats. Set in a room temperature place where it will be undisturbed. I stir the mix several times on the first day, two or three times on the second and third day; once daily after that. I have placed in a cupboard before when in a tiny space. The odor will change noticeably in the course of 7 days from a heavy vinegar smell to a wonderful fruit scent. After the waiting time, the fruit and vinegar are blended together and raw honey is added. For every quart of fruit vinegar puree, I add 1/4 cup honey (I like either local blackberry honey or orange blossom honey--different honeys will give different flavor notes); the original recipe I was given calls for up to 1 cup honey per quart of liquid; too sweet for my tastes--adjust if needed to suit. I let this mix sit at room temperature for several hours to infuse the honey throughout, then stir thoroughly and pour into sterilized jars and refrigerate. This is a concentrate. It can be mixed with water or sparkling water, or whatever in a ratio of 1 part shrub to 4-to-16 parts other liquid; 1 part shrub to 8 parts water, etc. was recommended by the recipe. I make a 1/2 gallon batch of concentrate about every 6 weeks.
When I went through heat exhaustion, I drank the shrub straight for the first half cup (US measurements). I do not recommend this unless you are very familiar with shrub's taste. Then mixed it 1 to 4 with water with a little salt and mixed-mushroom powder and drank this blend for several days. Normally, I mix it 1 part shrub to 16 parts water. When I sustained a TBI, I went through 2 gallons of concentrate in the first 6 weeks. My body craved shrub. I have added an orange-ginger-cayenne pepper infusion to shrub-water mix with respiratory illnesses because I find it provides relief. I have also mixed with Fire Cider and water.
Favorite fruit combinations: pear/strawberry; mixed berries with cherries and black plums; peach; peach ginger; blackberry/peach; red raspberry/peach; red raspberry/pear; pear/mixed berries; apricot/cherries; blueberry/pomegranate (put through a sieve to remove pomegranate seeds before blending). Rose petals and mint make an interesting flavor profile; with this one, I pour off and reserve the liquid, discard roses and mint leaves; note: this takes a lot of rose petals from chemically clean roses. Try tossing in a stick of cinnamon to a favorite fruit mix, remove before blending. Once I did not have quite enough fruit, but did have half a quart of 100% blended-fruit juice in refrigerator so tossed that in to the initial fruit/vinegar mix. I have added malt vinegar. Experiment!
This is the type of comment I crave and love. Thank you for taking the time to write it.
Thanks for this comment, found my way here because I’m new to making shrubs and wanted to ask a question - is there much difference in letting the fruit soak in vinegar as opposed to letting the fruit soak in the vinegar and sugar mixture as in this video?
Strawberry balsamic & basil is a great combo as well.
Raspberry vinegar mixed with sparkling soda water was a fave in my house growing up, so very tasty! People don't realize how good it is!
We always had chokecherry vinegar growing up. I made my own for the first time this year
I would love to see you continue this and make some interesting combinations. Different sugar types, different vinegars, unique fruits...yeah I could see this being revisited! Love the concept!
Elderberry shrubs are excellent and a health booster.
I’m very excited to use the pineapple vinegar recipe from your channel in the mix
That sounds delicious!
Mmm...pineapple, coconut sugar. Club soda. Sounds like pina coladas to me. It's 5 o'clock somewhere.
I came here to say that too! Just started a batch of tepache.... going to save some out to make vinegar and when that's ready, I see shrubs in my summer future ❤
As someone who likes their Little Beverages, I'll be making up a batch of these ASAP.
I would love to see how you would use these to make cocktails.
Add vodka.
Very simply, add your light spirit to the shrub-seltzer mix. I like it with gin, but light rum or vodka would make nice drinks, too.
Wow, makes me wonder if this was the grandfather of soda drinks.
I have Pat McKintosh's historical mysteries set in late medieval Glasgow. At one point, the characters are served a drinking vinegar like this as a summer drink.
I've not heard of Pat McIntosh, but I've looked her up and believe I will enjoy the series! Thank you
I’ve got an all in one bundle with pineapple. Making some tepache and letting some of it turn into vinegar for pineapple shrub. And I still have a jar of my ginger bug since years ago from your channel that’s still going on lmao
pickle juice enjoyers would like this
Shrubs are delicious with club soda! Cranberry and white balsamic is great.
Awesome coincidence! Was sitting down with a warm shrub to drive off the chill that northern Alberta has recieved!😎👍👍🍻🥂
You always provide diverse and wonderful new ideas for food and beverage. Some time ago, you introduced me to the Tomatini....I had doubts. Now it's was one of my favs. When you introduce something... no matter how obscure....I try it. This looks intriguing. Thanks so much. Be safe-Be well
I love shrub. There is a lady close by us who has a stall at the local producer's market. Honey, Ginger and Rosehip is my favourite flavour
I'd like to try this at some point. I think what I would do for my first go would be lime, with mint and maybe some ginger, along with a relatively light tasting vinegar like rice wine vinegar or maybe white wine vinegar. I think that would give a very bright, refreshing taste.
Would also be fantastic tossed with some super ripe summer melons!
Champagne vinegar.
I feel in love with vinegar drinks when i got introduced to sekanjabin through medieval cooking. its a beautiful way to preserve mint through the year. I am intrigued by the blackberry and basil. Our wild blackberries will be ripening shortly so i will give it a try!
We make my paternal grandmother's 'summer shrub' every year. 1/2 pound of strawberries, 1/2 pound of rhubarb and 2 cups each of sugar and apple cider vinegar. She never added the vinegar until after the fruit/sugar mixture had sat for several days and then been strained. Everyone else just threw it all together. I later learned that she would sometimes use the 'planned' shrub to make a fruit pie so that was why she left the vinegar out until the end. Depending on moods, we sometimes add some mint, other times we add basil.
If you keep it in an airtight container, it will keep, refrigerated, for about 6 months. I cheat and freeze it so I have it during winter.
Yummy! Love shrubs. It's such a great way to use fruits in season and slightly overripe ones. I love the frozen fruit hack, since those fruits are supposedly at peak when they are frozen.
Those looks like great ways to flavor plain water (I dislike the taste of chlorinated water, so I appreciate the option to flavor my water). I am also looking at those recipes and thinking that they would make great bases for a dressing for either a fruit or greens based salad. This would be fun to experiment with.
The orange and ginger one... shaken with some oil, salt and pepper and you've got what I'd imagine is a damn fine summer dressing!
to help get rid of the chlorine let your water sit at room temp over night, it will gas off and taste better.
Awesome, Glen! Now I have an idea of what I can do with some of my everbearing raspberries this fall! Thanks for the video!
Edit to add: I have a "Filter Press" from Magical Butter that should work very well, with no mess.
I'll try this come summer! It seems similar to persian "sekanjabin" which is traditionally made with honey instead of sugar.
Reminds me so much of what my Dad used to make. It was called Ginger Switchel.
a good tablespoon of chopped ginger
4 cups distilled water
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons freshly squeezed lemon juice
He would boil it up and store it in a mason jar in the fridge. He would always give it a shake before he drank it. He would drink one glass every day. He was born in 1926 and I believe he got the recipe from his mom, who I am sure got it from hers and so on 😁 He swore by it making him feel better.
Thank you for sharing the recipe 😊
Ooo! This is like when Ma put a cup full of vinegar into the pail of drinking water that Laura had to take out to Pa, who was working in the field! He loved it. I thought it sounded gross, but maybe it was a shrub, which would probably be great.
Honeydew, thyme and champagne vinegar!! Gonna make that right now
When I saw the title, I thought, "No way." But you've convinced me!
I have a little bottle of orange vanilla balsamic vinegar. I made a summer drink with that in some orange carbonated water. We added a little sweetener and ice. It was good, but these are next level!
Don't forget you can mix up the different types of sugar too: Brown, maple, molasses etc.
Oh, this is going to be my summer jam....er, drink.
I first came across this when looking for something to use the choke cherries I discovered growing ion the mystery tree in my front yard. Much tastier than the cherry itself!
Make chokecherry syrup. It's a Saskatchewan classic.
To be fair, this does sound like the kind of thing that would mostly be done with home-grown produce during summer or autumn when the fruit is in season, so the cost is probably significantly lower if you're not paying retail prices in Canada during late February...
need a separate video on the seltzer setup!
we made concord grape shrub last year and it was sooooo good!
Just started a mixed berry one tonight. Can't wait to see how it turns out!
Having discovered by reading The Female Emigrant's Guide that the reason raspberry vinegar was common was because raspberries would spring up around the edges of cleared spaces (when settlers were clearing their farms), I have been considering making a shrub using foraged Saskatoon berries. You have renewed my interest in doing so, and provided that there's a decent harvest, I'm going to make this year the year that I finally try it.
I LOVE making shrubs!
I swear shrubs are the in thing. All the online chefs and cooks are making them. Grin!
I never understood why blackberries were so expensive. They grow like weeds all over the place, and there are miles of them along roads and highways. At once house that I rented, they tried to take over the yard, and all I could do was trim them back - I could not kill them.
And yes, they tasted just as good as the store bought one, if not better.
One year we picked over 20 lbs of wild blackberries so I made both blackberry basil and blackberry thyme shrub. I used white wine vinegar in those. I definitely got the Shrub bug. The blackberry remains the very best one although rhubarb blueberry was also great but those two ingredients don't ripen in the same season so didn't make it again.
Vinegar has amazing health benefits. It's the acetate itself though, even white vinegar will get the job done. It goes right into the krebs cycle and forces the cells into fat burning mode. Very interesting to see a vinegar based drink like this.
Ooooh! Now I have an idea of something else to do with the ridiculously seedy berries from my blackberry bush!
I make elderberry every season
I like to mix equal parts honey, and cider vinegar. (Shake a long time, try don't mix easy) then mix with soda water 15-20% .
I love when filling the second one..."FUNNEL" Love this channel
Definitely gonna try this!
My daily refreshment are apple cider vinegar; a bag of plain tea and fizzy water ❤
Very cool! I'd bet strawberry and mint would be tasty! 😋
Glen's hands were super expressive today, I thought he would take off and fly. These sound delicious.
This looks great - will be trying
Swap out honey for the sugar in the orange one and it's what my dad would make for a sore throat.
Interesting. I'll have to try this!
Cool!
Pineapple and basil is amazing.
Been waiting for this episode forever
Great man
Yeah, I'm going to have to try this.
Never heard of Shrubs. Thank you. God Bless and stay safe.
I have made "instant" shrub jams/preserves by mixing in herbs and vinegars (mostly balsamic) into ready made jams or preserves. They grow better as they sit, of course, but for the impatient or surprised chef, they work great. I imagine one could shake or stir some into a soda or tonic water and get a similar effect. I also imagine that the Carrot Marmalade recipe you made on the channel (Thanks so very much for that, btw) could be pressed into service with a little vinegar and blended up into liquid and then used as a shrub base and refrigerated. Fun and Tasty! Thanks, again!
Yay! I have tried shrubs and some of them were really outstanding! I love the idea of making my own.
Great episode! We make shrubs in large quantities throughout the year, but especially in summer. We like to buy the fruit from the corner grocer that's just past pleasant to eat, but not yet rotten. Works great (and can be bought in bulk for cheap)!
We have, sadly, tried the cucumber shrub. It... tasted like a fizzy pickle. Not our best effort on that one, so if you have tips for how to make it not taste like the juice from the pickle jar I'm all ears/eyes!
Yeah, I was thinking that as well with the cucumber. It's cucumber, sugar and vinegar... so it's the juice of bread and butter pickles lol Though... if you think about it the other way around, maybe it would be a nice addition when you MAKE bread and butter pickles? I dunno.
this looks interesting, thanks
I would be tempted to make this a project. I'd need a good jar to do it in though.
you can get a quart canning jar at any second hand store, put plastic wrap and a rubber band around the top. don't make it difficult.
@Skullvalleyleatherworks Yeah, finding a jar is easy. Probably what is the most difficult part is having the energy to go to the shops, but I could do that tomorrow. Ehh, we'll see.
@@TheMimiSard i understand ((((((Hug)))))
@@elund408 So yup, finally got a jar full of fruit sitting on top of the fridge.
Nice presentation!
As always, your videos are just a joy! I can't wait to try this process.
The Knights of Ni would be well pleased with these shrubs! 😉
Mmmmmmm….. watching that made my mouth water…
Had a couple of kiwis dying in the fruit bowl, and overly crunchy winter strawberries in the fridge. Shrubbed them up with cider vinegar, let's see how it goes!
Very reminiscent if switchel, which is like a shrub using cinnamon, ginger, nutmeg, etc., instead of fruit flavors. Extremely tasty!
Thanks!
Thank You!
Fruit vinegars are an old English drink, too. I know we used to get a really nice raspberry vinegar from Branxton, in Aus, when I was a kid. I think it was from Branxton.
Yummy. I enjoy drinking ACV.
You guys do a great job, love the videos. Thank you.
❤❤😮😮❤❤ thanks for your ideas and lessons learned
I have never heard of a shrub! Thanks
Thank You Glen been looking for this I all ways love your professionalism and you showing how to do things step by step. Now when will we have the "Old Cook Book Show" Cook Book Series?
I vote for the orange ginger lime, and Julie's sweater 😋
Wow I would love to hear about your homemade seltzer setup!
So would I :-). I hope you will do one on it..
Great video, a lot of London craft cocktail bars are now curating cocktails around using waste citrus etc into shrubs and I've had some really nice, interesting cocktails.
Very nice idea, especially for summer! Does Julie knit her own sweaters? If so, very impressive!
shrubs and sekunjabin are delicious!
I'm interested in the basil blackberry, but will be trying the tomato with basil...very interesting.
So much interesting of a beverage indeed. Yet so simple to start on and get going to see what to get going. Would probably works so well in fruits and such that would otherwise wouldn't be eaten like WELL over-ripened ones for example.
BRAGGS ACV with the Mother is the way to go! Simply the best!💪🏻
I must try these and I love carbonated water! Yours is homemade? I must find that video!!😎I need muh CARBONATION!!🤪
Keeps away the Aliens!👽👽👽✌🏻😱
No Name brand is perfectly fine for basic ingredient type things. Filtered vinegar is filtered vinegar no matter how you slice it.
My go to shrub is a tablespoon of homemade Haskap wine vinegar, a tablespoon of sugar, and club soda. I also made some lemon wine vinegar and it works out good too.
I am going for Peach on this one!
If only, in my tiny apartment, there was the sort of room to work and keep occasional use foods for that anytime I need it. As it is not I will buy similar at a store.
Now I know what to do with all that frozen fruit piling up in the freezer.
Something tells me you could make a killer Bloody Mary with a tomato, pepper, white wine vinegar and sugar concoction
There was a West coast company (at least California and Oregon, maybe more, so I’m being deliberately vague) that produced drinking vinegars. Unfortunately, they didn’t survive the pandemic.
Their line of shrubs included flavors like lemongrass, Thai Basil, and my all-time favorite, turmeric. A turmeric and soda water shrub was the best summertime drink. Maybe I can try and duplicate it with what you’ve taught me.
Very interesting, I'm most curious about the blackberry and basil because, at least to me, it's the most unusual.