Homemade Pomegranate Vinegar Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 05/13/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Homemade Pomegranate Vinegar in a bowl

The Spruce Eats / Preethi Venkatram

Prep: 10 mins
Cook: 30 mins
Steep: 240 hrs
Total: 240 hrs 40 mins
Servings: 32 servings
Yield: 4 cups

Try this simple classic recipe for pomegranate vinegar and make extra for kitchen gifts. You can use it in any vinegar and oil dressing. It also is great to use in marinades on a variety of meat, but especially for pork.

This recipe makes 2 cups of pomegranate vinegar. You can make more to give as gifts, selecting attractive jars and making your own labels. It's a lovely gift from the heart and kitchen. Just be sure you properly sterilize the jars no matter what kind you are using.

Plan ahead. The pomegranate vinegar needs to steep for 8 to 10 days before it is ready to be jarred and stored. You won't be able to whip up a batch on Christmas Eve to give to the relatives the next day.

The supplies you will need are a quart canning jar, canning lid, and ring or canning screw cap, your storage jars, a large pot to use as a boiling water bath to sterilize them, strainer and cheesecloth.

Pomegranate vinegar makes a delightful addition to salad dressings and marinades. If you keep the bottles out in the kitchen or in sunlight, they won't keep as long. After a few weeks, consider them as decorations rather than using them for food preparation.

Discard any vinegar that has turned cloudy, slimy, is bubbling or has mold growing on the surface.

"The pomegranate seeds make this vinegar so beautiful to look at while it steeps. It's so easy to make, too. I use the vinegar all the time in salad dressings. Sometimes I add a splash to my morning smoothie. I used Champagne vinegar to steep the seeds in, which made it all the more special." —Diana Andrews

Homemade Pomegranate Vinegar/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup fresh pomegranate seeds, from about 1 large or 2 medium whole pomegranates

  • 2 cups white wine vinegar

Steps to Make It

  1. Gather the ingredients.

    Homemade Pomegranate Vinegar ingredients

    The Spruce Eats / Preethi Venkatram

  2. Sterilize a quart jar by placing it in a large pot of boiling water that completely covers it. Boil for 15 minutes. Take it out of the bath right before you will use it. You should also scald the lids or screw caps according to the manufacturer's instructions.

    Jar in a large pot with boiling water

    The Spruce Eats / Preethi Venkatram

  3. In a small nonreactive saucepan on medium heat, heat the vinegar to just below boiling, about 190 F to 195 F.

    Vinegar in a saucepan on a burner

    The Spruce Eats / Preethi Venkatram

  4. Place the pomegranate seeds in the sterilized quart canning jar.

    Pomegranate seeds in a jar

    The Spruce Eats / Preethi Venkatram

  5. Use a large spoon to stir and slightly bruise the pomegranate seeds, then cover them with the hot white wine vinegar. Let cool.

    Pomegranate seeds and white wine vinegar in a jar

    The Spruce Eats / Preethi Venkatram

  6. Seal tightly with a canning lid and ring or screw cap. Place the jar in a window in full sunlight and let it steep for 8 to 10 days.

    Pomegranate seeds and white wine vinegar in a jar that's covered with a lid

    The Spruce Eats / Preethi Venkatram

  7. When you are ready for the final step, sterilize your storage jars by boiling them for 15 minutes and scalding the caps or corks.

    Jar and lid in a large pot with water

    The Spruce Eats / Preethi Venkatram

  8. Place a double layer of cheesecloth in a colander or large strainer over a large measuring cup or bowl. Strain the pomegranate vinegar and discard solids.

    Pomegranate vinegar in a measuring cup and pomegranate seeds in a strainer

    The Spruce Eats / Preethi Venkatram

  9. Pour the vinegar into the clean, sterilized bottles and seal tightly.

    Pomegranate vinegar in a jar with a lid

    The Spruce Eats / Preethi Venkatram

  10. Note the date on the label. Store in a cool, dark place for up to 3 months, or in the refrigerator for 6 to 8 months.

    Homemade Pomegranate Vinegar in a jar with a lid, the jar has a white sticker

    The Spruce Eats / Preethi Venkatram
Nutrition Facts (per serving)
25 Calories
0g Fat
5g Carbs
0g Protein
×
Nutrition Facts
Servings: 32
Amount per serving
Calories 25
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 0g
Vitamin C 3mg 13%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)