I did a bunch of reading this morning on homemade vinegars. The most common method is to take a slimy bacterial start, called "Mother of Vinegar" and put it in something alcoholic (beer, wine, sherry) to kick off a second round of fermentation. After things settle down you have vinegar. It actually sounds pretty fun and interesting. Might give it a try this summer (my wife is gonna hate me for this one). I actually LOVE malt vinegar, and had no idea it was made from beer. Though if you think about the name it kind'a makes sense.
Looking at the lime vinegar recipe, I'd say its more aptly named pickled lime juice than lime vinegar, as its just salt and lime juice and no fermentation goes on. But either way, it'll be interesting to see how it turns out. I'm planning on using it as acidic flavoring for a hot sauce (recipe to be determined depending on how it tastes), and as a cocktail mix-in. For the cocktail, I'm leaning to something gin based, yet fairly sweet. Not sure yet.
Anyway here it is, ready to sit around for 6-8 weeks. Looks pretty much like a jar of lime juice
I have been doing flavored vinegars for years.. in fact my relatives ask for it for their xmas presents every year
Howard, do you infuse your vinegars, or do you actually "brew" your own? Making homemade vinegar from scratch actually sounds really interesting. Thinking about malt vinegar from a dark rich IPA (we have a bunch of those up here in Wa) and another from a rosé wine so its a bit sweeter and less bitter than a red wine.