Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 tbsp caraway seeds
1 qt wine vinegar
1 - Mash seeds in a large glass jar
2 - Heat wine almost to boiling
3 - Pour over seeds, stirring and mashing with wooden spoon.
4 - Leave about a 2-inch space at top of jar.
5 - Cover tightly.
6 - Let stand in warm kitchen 10 days.
7 - Shake jar once each day.
8 - Taste at end of 10 days.
9 - If not flavorful enough, starin out the seeds and replace with fresh crushed seeds.
10 - Cover again; let stand a few more days.
11 - Strain through fine sieve or wet doubled cheesecloth, or filter paper.
Pour into sterile bottles, cork, and keep in a cool place.
Makes 1 quart.
NOTE: In making other seed vinegars-mustard, celery, or
cardamom-follow the same proportions as for caraway vinegar.