Directions for making Vinegar

Directions for making Vinegar

Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 year
Total Time: 1 year 1 hour 30 minutes

First published in The Sydney Gazette and New South Wales Advertiser of Saturday, 2 April 1803. This is the first Australian recipe using local produce printed in an Australian newspaper.


  • one gallon water
  • one quart (4 cups) ripe currants
  • pound and a half (680 gms) brown sugar


    1. Boil required quantity of water an hour

    2. When it is cold, put to every gallon (3.78 litres) of water one quart of ripe currants, which have been picked from the stalks and bruised with the hand.

    3. Stir it frequently for two days

    4. Then put to every gallon of liquor a pound and a half (680 grams) of brown sugar.

    5. When it is dissolved and well mixed, put the whole into a barrel, and place the barrel in a warm place till currants are ripe the following year, when the vinegar will be ready for bottling.


  • N.B. You must paste a paper over the bung-hole of the barrel, and make a few small holes in the paper. Coarse muslin is better than paper.
  • The acid currant of New South Wales will make as good vinegar as the currant, and which by the above method makes the finest vinegar in this Country.

Source: Directions for Making Vinegar. (1803, April 2). The Sydney Gazette and New South Wales Advertiser (NSW : 1803 – 1842), p. 4.