Chilli vodka (Pertsovka) from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Macerate until desired flavour intensity achieved.

  • eeeve on April 02, 2016

    The bright red chilli floating in the clear vodka looked fantastic initially, and it made the vodka very spicy pretty much immediately. Now all the colour has leached out of the fruit, which is now a pale creamy colour and looks like - according to the husband - a dead man's finger. The vodka has now also got an unpleasant "planty" aftertaste. Should have taken the chilli out much sooner - one or two months should suffice!

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