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Make 2 Different Kinds of Condiments or Salad Dressings - PEP BB food.straw.condiments

BB Food Prep and Preservation - straw badge
posted 4 years ago
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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different condiments or salad dressings!


(source: Pinterest.com)

Minimum requirements for this BB:
- Condiments or salad dressings - Make two of the following (no duplication - ie. not two mustards):
  - Acid-base dressing using lemon juice or Apple Cider Vinegar (for example)
  - Oil-based dressing
  - Sugar-based dressing
  - Dairy-based dressing (or dairy alternative)
  - Mustard
  - Chutney
  - Sauces (including catsups)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each thing you are preparing
   - ingredients to make the condiments or salad dressings
   - making the condiments or salad dressings
   - finished condiments or salad dressings
COMMENTS:
 
Brian Holmes
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Can this be any sauce? We cook a lot, and this week is Pad Thai (tasty tamarind (sugar based) sauce), figured I'd check

Year 4 of gardening. Orchard is happy, grass needs a goat. And the garden is about to get swallowed by surrounding trees.

 
Mike Haasl
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It says "sauces, including catsups" so I think you're good to go.

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Leigh Tate
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Approved submission
Here are my two different kinds of condiments or salad dressings. Both are things I've worked out through experimentation. Salad dressings, especially, because I don't like the ingredients in store-bought dressings. I've been trying to come up with recipes that I can make from ingredients I usually have on hand.

The first is a dairy based salad dressing. I use equal parts of ricotta cheese and kefir, seasoning to taste with salt, pepper, onion and garlic powder, and a tablespoon of pickle juice.

The main ingredients for my salad dressing.

Mixing

Very tasty on salad!


The second is my fajita and taco sauce. Also very easy. I simply mix mild salsa with kefir to taste.

Ingredients for fajita sauce.

Mixing

Topping a fajita and ready to eat!

Blog: 5 Acres & A Dream
Books: Kikobian Books | Permies Digital Market

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Mike Barkley approved this submission.

 
Shannon Lawrence
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Does salsa count as a sauce or a condiment? It's not on the list.
 
Andrew Tuttle
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Approved submission
Vegan Ranch: Blend 2 cups cashews, 1.5 cup water, 2 tbs capers, 1 teaspoon italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt.

Italian Dressing: Equal parts olive oil, balsamic vinegar, lemon juice, and olive brine. Add Italian seasoning and mix together.
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jordan barton approved this submission.

 
Shannon Lawrence
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It's garden time! I have so many tomatoes and hot peppers I'm going crazy with recipes and canning! Today, hot sauce and tomato basil vinaigrette! I am not so great at following recipes so basically I used the ingredients in the photos, and the dressing was a 2:1 acid to oil ratio.
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Hot sauce ingredients
Hot sauce ingredients
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Straining mixture
Straining mixture
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Filling jars
Filling jars
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Labeled hot sauce
Labeled hot sauce
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Dressing ingredients
Dressing ingredients
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Mixed
Mixed
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Labeled
Labeled
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Hot sauce recipe
Hot sauce recipe
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this badge bit complete.

 
Julian Perradian
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I made an apple cider vinegar dressing last week, and a buttermilk ranch dressing (using my own creme fraiche!) this week.

~ Apple Cider Vinegar Salad Dressing ~
Recipe: https://cooktoria.com/apple-cider-vinegar-salad-dressing
Author: Tania Sheff

Ingredients:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1 garlic clove, minced (optional)
1/2 tsp. salt
1/2 tsp. pepper
(I used garlic, but I did not use pepper.)

Directions:
Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).

Lasts:
If you used garlic to make it, it is best to use it within 7 days. If no garlic was used, it can stay up to 14 days.

~ Buttermilk Ranch Dressing ~
Recipe: https://sweetlysplendid.com/homemade-buttermilk-ranch-dressing/#recipe

My Actual Ingredients:
roughly 1/3 cup fresh dill
roughly 1/4 cup fresh chives
roughly 1/4 cup fresh parsley
2 cloves of garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt (I skipped the black pepper)
1 1/3 cup creme fraiche I had just made
enough store-bought cultured buttermilk to thin it out to the consistency I wanted

What I Actually Did:
I didn't want to bother with cleaning the blender, so I finely minced the herbs and garlic by hand and then just stirred everything together in a bowl.
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Knowledge is power. Power corrupts. Study hard. Be evil.

Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Those look delicious.

 
Brandi Lee Lough Dennell
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I made two salad dressings for the week: a vinegarette and a creamy tahini-based dressing.

The vinegarette was made up as I went along:
5Tbs each of olive oil and apple cider vinegar
1 Tb honey
Salt, pepper, dried marjoram and dried leeks (any dried herbs and alliums work) to taste.
I decided to add the honey after photographing the original ingredients so took another shot with the completed dressing and all ingredients.

The second dressing is a great all-around tahini-based condiment from the book Everything Vegan Pregnancy: https://riotflower.wordpress.com/2016/03/23/tahini-dressing/

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In the observation phrase of cultivating a food forest garden on 1/10th an acre in urban central Scotland.
<a>https://riotflower.wordpress.com/

Staff note (gir bot) :

Paul Fookes approved this submission.
Note: Congratulations. Like that you are willing to experiment with flavours

 
Aurora House
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1 homemade mayo
https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-mayonnaise/?pk_vid=af77a34244838da8164219391275d630
2 homemade ranch
1 Tbs apple cider vinegar, Approximately 1 Tbs dill & parsley, 1 c homemade mayo, 1c homemade yogurt.

if turning mayo into ranch doesn't count I am making another batch of https://permies.com/wiki/40/105983/pep-food-prep-preservation/Salt-brine-ferment-pickle-PEP
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Blended egg
Blended egg
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Blending whey & seasoning
Blending whey & seasoning
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Emulsifie oil
Emulsifie oil
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Ingredients
Ingredients
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Blending
Blending
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Yummy ranch
Yummy ranch
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: I think the recipes you used are different enough to qualify.

 
Kevin Wilson
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Approved submission
Two condiments/ dressings are tzatziki and blueberry/basil dressing. I don’t know why the pics come out in the wrong order!

Blueberry basil dressing recipe:
Handful of blueberries
1/4 cup vinegar
Enough oil to emulsify properly
Handful of basil

Squish bluebs to release juice. Mix with vinegar. Add oil gradually and beat to emulsify. Chop basil leaves and mix in.

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Mixing blueberry basil dressing
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Ingredients for blueberry basil dressing
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Completed blueberry basil dressing
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Ingredients for tzatziki
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Recipe for tzatziki
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Completed tzatziki
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Mixing tzatziki

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

Staff note (gir bot) :

Samantha Lewis approved this submission.
Note: Those dressings look great.  Really nice fresh ingredients.

 
Harmony Dybala
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I made one oil-and-vinegar "Oriental" dressing, and one dairy-based blue cheese buttermilk dressing.
The Oriental Dressing is from p. 135 of Sally Fallon's Nourishing Traditions. I didn't have flax oil or sesame oil, so I added a tbsp of toasted sesame seeds and 4 tsps extra virgin olive oil.

The Blue Cheese Buttermilk Dressing is based on the basic dressing on p. 129 of Nourishing Traditions, from which I omitted the flax oil and mustard, adding about 1/3 cup raw buttermilk, salt, black pepper, and a whole bunch of crumbled blue cheese.

Both successes! Nourishing Traditions is easily the cookbook I would want and recommend if I could only have one.
Screenshot_20220615-132935-743.png
Recipe for Oriental Dressing
Recipe for Oriental Dressing
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Ingredients for Oriental Dressing
Ingredients for Oriental Dressing
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Unshaken
Unshaken
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Finished and served
Finished and served
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Recipe for Basic Dressing
Recipe for Basic Dressing
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Ingredients for Basic Dressing
Ingredients for Basic Dressing
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Finished and served
Finished and served

"[6] Let the people, O God, confess to Thee: let all the people give praise to Thee: [7] The earth hath yielded her fruit. May God, our God bless us, [8] May God bless us: and all the ends of the earth fear Him." (Psalms 66/67)

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Mike Barkley approved this submission.

 
Heather Staas
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Submission flagged incomplete
Yesterday was a big cooking day so I took the opportunity to document making two condiments!

Ranch dressing

Equal parts mayo and sour cream
Fresh dill, chives, parsley to taste.  Salt and white pepper if desired.
Food process.
Enjoy!

Salsa

Modified from my ball recipe book (picture)
Ingredients:  spoon tomatoes, jalapenos, apple cider vinegar,  oregano, cilantro
I would have liked onions but I didn't have any.

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Ranch ingredients
Ranch ingredients
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making Ranch
making Ranch
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EATING ranch YUM
EATING ranch YUM
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Salsa ingredients
Salsa ingredients
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cooked/simmered
cooked/simmered
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Salsa in jar
Salsa in jar
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Eating home made salsa
Eating home made salsa
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Salso recipe (modified)
Salso recipe (modified)

"The world is changed by your example, not your opinion." ~ Paulo Coelho

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Unfortunately your submission violates the "no plastic touching food restriction" as some of your storebought ingredients are in plastic containers.

 
L. Johnson
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Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

一期一会

 
Jennifer Markestad
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Approved submission
PEP Food - Straw - Condiments

Make two of the following (no duplication - ie. not two mustards):
- Acid-base dressing using lemon juice or Apple Cider Vinegar (for example)
- Oil-based dressing
- Sugar-based dressing
- Dairy-based dressing (or dairy alternative)
- Mustard
- Chutney
- Sauces (including catsups)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
 - give the recipes for each thing you are preparing
 - ingredients to make the condiments or salad dressings
 - making the condiments or salad dressings
 - finished condiments or salad dressings

CHUTNEY - Sweet Relish
10 Cucumbers about 8" long, diced
2 onions, diced
2 bell peppers, diced, (optional)
1/2C pickling salt

2C Apple Cider Vinegar 5%
2T pickling spice mix
1T tumeric powder
1T minced garlic
1T old-fashioned molasses
3 1/2C sugar

Mix cucumbers, onions, bell peppers, and pickling salt in bowl, set aside for 2 hours, then drain well.
Mix vegetables with the rest of the ingredients in a pot, boil 10min.
Hot pack in pints, process in waterbath for 10min.


SAUCE - Ketchup
Tomatoes, enough to fill Instant Pot to 2/3 fill line
3 Onions, rough chop
1/4C chopped dehydrated vegetables (optional)
1/4C dehydrated leafy greens (optional)
1/4C minced garlic
2T pickling spices with mustard seed
1/2C Apple Cider Vinegar ACV 5%
1/4C Pickling salt

Peel tomatoes by blanching in hot water. Core and rough chop.
Add tomatoes, onions, vegetables, garlic, and spices.
Pressure Cook high, 10min, manual pressure release.
Ladle off 1qt of the clear tomato water from the surface, and reserve for something else.
Sieve mixture thru a foley food mill.
Add ACV.
Simmer and reduce sauce to desired thickness.
Add pickling salt to taste
Hot pack in quart jars. Process in waterbath for 10min
Sweet-Relish-soak-2hrs.jpg
Soak vegetables in salt water for 2hrs then drain
Soak vegetables in salt water for 2hrs then drain
Sweet-Relish-ready-to-pack.jpg
Boil for 10min
Boil for 10min
Sweet-Relish-jar-broke-in-canner.jpg
What a mess!!
What a mess!!
Sweet-Relish-cooling.jpg
Final: 12 half-pints, 1 broke in canner, 1 straight to fridge
Final: 12 half-pints, 1 broke in canner, 1 straight to fridge
Ketchup-prep.jpg
Note to self: peel tomatoes before chopping
Note to self: peel tomatoes before chopping
Ketchup-finished.jpg
Final: 2 quarts plus 1 pint. Mine came out really dark, too concentrated.
Final: 2 quarts plus 1 pint. Mine came out really dark, too concentrated.

Nautilus Guild - A Safe Place to Grow. All are welcome here!

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Paul Fookes approved this submission.
Note: I certify this BB complete.  Well done

 
Cat Knight
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Submission flagged incomplete

I used the aioli recipe from Joy of Cooking in photos- it broke so I added another yolk so that it stayed emulsified. The prepared horseradish recipe is horseradish, salt, vinegar, and water.

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Aioli recipe
Aioli recipe
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Horseradish ingredients
Horseradish ingredients
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Aioli ingredients
Aioli ingredients
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Preparing aioli
Preparing aioli
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Preparing aioli
Preparing aioli
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Finished aioli
Finished aioli
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Finished horseradish
Finished horseradish
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Aioli recipe2
Aioli recipe2

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Someone flagged this submission as not complete.
BBV price: 1
Note: Looks like you're missing some mayo pics

 
Joy Hancock
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I made tzatziki sauce and Italian dressing! Both recipes are from the Wellness Mama Cookbook.

Tzatziki sauce (to go with lamb pitas)
1 cup Greek yogurt
1/2 teaspoon garlic powder
1 teaspoon lemon juice
1 cucumber, finely chopped
pinch of salt

Instructions: place all ingredients in a small bowl and stir until combined. Cover and refrigerate for 2-3 hours before serving to let flavors intensify. Store leftovers in airtight container in the refrigerator for up to 4 days.

Italian dressing
1 tablespoon white wine vinegar
small squirt of dijon mustard
1/4 cup olive oil
1/2 teaspoon onion powder
1-2 garlic cloves, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Instructions: Place all ingredients in a small jar with a lid and shake vigorously to mix. Store in an airtight container in the refrigerator for up to 1 week. Great with salad or on meat or grilled vegetables as a marinade.
IMG_8021.jpeg
Tzatziki ingredients
Tzatziki ingredients
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cutting up the cucumber
cutting up the cucumber
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mixing
mixing
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done!
done!
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Italian dressing ingredients
Italian dressing ingredients
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mincing the garlic
mincing the garlic
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putting in the spices
putting in the spices
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done!
done!

"Despise not the day of small things."

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Note: This BB is complete!

 
Rebekah Harmon
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I made my favorite salad dressing and a new yogurt meat ball dressing.
1. Salad dressing recipe:
1 c. Applesauce
3 TBSP tahini

New yogurt recipe:
1 c. Yogurt
2 TBSP tahini
1/2 a lemon of juice
1/4 tsp. Cumin
Pich pepper
Pinch salt
20240812_113320.jpg
Home canned applesauce and tahini ce
Home canned applesauce and tahini ce
20240812_113423.jpg
Mixing them together
Mixing them together
20240812_113527.jpg
Finished dressing
Finished dressing
20240812_113629.jpg
On a bed of greens
On a bed of greens
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All the ingredients
All the ingredients
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Combining
Combining
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Smooth and dreamy
Smooth and dreamy
20240813_182251.jpg
On the lamb meatballs
On the lamb meatballs

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Clay McGowen
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I made some mayo and salad dressing for Paul this past week!
Honestly, I was shocked at how easy and tasty they were!!

Mayo:
  • 1c avocado oil
  • 3 eggs (pasteurised, for the wobbly texture)
  • 2tbs white vinegar (might go 4tsp next time)
  • 4tsp Apple Cider Vinegar
  • 4tsp lemon juice
  • 1tsp salt


    • Asian salad dressing:
  • 1c avocado oil
  • 1/2c coconut aminos
  • 1/2c Apple Cider Vinegar
  • 1/4c sesame oil
  • Juice from 1 big lime
  • 1 pinky sized knob of Ginger (peeled and diced)
  • 1 big clove of Garlic
  • 1tsp salt

    • IMG_0440.jpeg
    Mayo ingredients
    Mayo ingredients
    IMG_0207.jpeg
    Pasteurizing eggs
    Pasteurizing eggs
    IMG_0215.jpeg
    Adding another egg because the vinegar was too strong
    Adding another egg because the vinegar was too strong
    IMG_0216.jpeg
    Done and labeled!
    Done and labeled!
    IMG_0385.jpeg
    Ingredients for dressing
    Ingredients for dressing
    BABE6703-6FF8-49BB-BA04-64E65DC53A2F.gif
    Very hard to use a stick blender and film at the same time
    Very hard to use a stick blender and film at the same time
    IMG_0388.jpeg
    Tada!
    Tada!
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    Cheryl Loomans
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    I made tzatziki sauce with this recipe

    https://natashaskitchen.com/tzatziki-sauce-recipe/

    And honey mustard with this recipe (I used olive oil)

    https://www.tasteofhome.com/recipes/fast-honey-mustard-salad-dressing/#RecipeCard
    20240907_162954.jpg
    tzatziki, draining the cuccs
    tzatziki, draining the cuccs
    20240907_170407.jpg
    tzatziki, garlic minced
    tzatziki, garlic minced
    20240907_170729.jpg
    tzatziki, adding all ingredients
    tzatziki, adding all ingredients
    20240908_201334.jpg
    tzatziki, spices
    tzatziki, spices
    20240907_171047.jpg
    tzatziki, completed
    tzatziki, completed
    20240908_201635.jpg
    honey mustard, ingredients
    honey mustard, ingredients
    20240908_202152.jpg
    honey mustard, mixed
    honey mustard, mixed
    20240908_202410.jpg
    honey mustard, completed
    honey mustard, completed

    "The winter will ask what we did all summer" - Henry David Thoreau

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    Alexandra Malecki
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    posted 6 months ago
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    Dave Burton wrote:
    For this badge bit, you will make 2 different condiments or salad dressings!

    Minimum requirements for this BB:
    - Condiments or salad dressings - Make two of the following (no duplication - ie. not two mustards):
      - Acid-base dressing using lemon juice or Apple Cider Vinegar (for example)

      - Sauces (including catsups)

    To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
       - give the recipes for each thing you are preparing
       - ingredients to make the condiments or salad dressings
       - making the condiments or salad dressings
       - finished condiments or salad dressings



    I'm making a TOMATILLO SALSA Acid-base dressing using lime juice and tomatoes and a Garam Marsala Hot Sauce.

    As for the recipes, I wanted to use all of these end of season nightshades before they expired. I made up a recipe as I went based on the flavors of the tomatillo and trying to use all of the ingredients that I had left in stock. If I were to re-make the tomatillo salsa, I would have add tomato paste because my dressing was too watery for my rice and beans. I mixed walking onions, cilantro, tomatillos, tomatoes, limes, cumin, salt and pepper to taste.

    For the hot sauce recipe, I wanted to make my own organic version of the original labelled jar. I read the ingredients list and I starting adding ingredients in the order and relative quantity noted on the label. I continued to taste test this hot sauce, until tears were streaming, to balance and blend the flavors to be how I wanted them to be. It was a labor of love because I wanted to make it for my husband. I also made an attempt to make another of his favorite hot sauces organic and homemade: Burrito vibes only (since my husband loves burritos but rarely eats tacos). I mixed a variety of hot peppers, tomato paste, sesame oil, ACV, turmeric, garam marsala, coriander, cumin, jaggery, salt, and black pepper to taste.

    It was fun to make the dressing and the hot sauce! They have been very tasty on a cold day!
    1_Tomatillo-and-some-Hot-Sauce-ingredients.JPG
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    2_Making-the-tomatillo-salsa.JPG
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    3_Finished-acid-based-dressing_tomatillo-salsa.JPG
    [Thumbnail for 3_Finished-acid-based-dressing_tomatillo-salsa.JPG]
    4_Garam-Marsala-Hot-Sauce-Ingredients.jpg
    [Thumbnail for 4_Garam-Marsala-Hot-Sauce-Ingredients.jpg]
    5_Making-the-Hot-Sauce.JPG
    [Thumbnail for 5_Making-the-Hot-Sauce.JPG]
    6_Finished-Hot-Sauce.jpg
    [Thumbnail for 6_Finished-Hot-Sauce.jpg]

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    Note: Yum!

     
    Mike Haasl
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    To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
       - give the recipes for each thing you are preparing
       - ingredients to make the condiments or salad dressings
       - making the condiments or salad dressings
       - finished condiments or salad dressings


    I made a tiny batch of my famous Chipotle Maple Syrup dressing and my first ever yellow mustard.  The syrup is basically a tiny bit of chipotle pepper mixed in with pure maple syrup.  The "recipe" is a little note in my cook book saying 1/2 teaspoon of chipotle to a pint of syrup.  So I did that on a tiny scale since I still have some dressing left from last year.

    The mustard was a first for me. I love mustard and this is very pungent.  Can't wait to try it on pot stickers for dinner tonight!
    Dressing-see-note-at-bottom-right-that-s-the-whole-recipe-).jpg
    Dressing - see note at bottom right - that's the whole recipe :)
    Dressing - see note at bottom right - that's the whole recipe :)
    dressing-ingredients.jpg
    [Thumbnail for dressing-ingredients.jpg]
    measuring-mixing.jpg
    measuring/mixing
    measuring/mixing
    New-bottle-next-to-current-one.jpg
    New bottle next to current one
    New bottle next to current one
    out-of-focus-image-of-specs-of-chipotle-in-syrup....jpg
    out of focus image of specs of chipotle in syrup...
    out of focus image of specs of chipotle in syrup...
    mustard-recipe.jpg
    [Thumbnail for mustard-recipe.jpg]
    mustard-ingredients.jpg
    [Thumbnail for mustard-ingredients.jpg]
    mixed-up.jpg
    mixed up
    mixed up
    finished-mustard.jpg
    finished mustard
    finished mustard

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    Staff note (gir bot) :

    Rebekah Harmon approved this submission.
    Note: wow, both sound good!

     
    Hal Schibel
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    So my dressings and sauces usually incorporate all or most of the ingredients in the instructions, are these two too similar because of the dairy? They are very different condiments, although both were used to compliment various steak dishes. I try to add as many things as I can to my condiments to get more biodiversity into my gut.

    The first was a creamy steak salad wrap dressing, I'd say the base is primarily dairy (greek yogurt). This was greek yogurt, lime juice, olive oil, garlic powder, salt, pepper, chives, lemon zest, and dehydrated cilantro.

    The second was steak fry sauce for dipping hot steak fries. I'd say the base was more oil (mayo) for this one. I had a homemade horseradish mayo already made (egg, lemon juice, olive oil, avocado oil, green onion, pickled horseradish, salt, mustard powder). I added a bit of kefir and greek yogurt to add more creaminess and probiotics, as well as sauerkraut juice. I also added a bit of honey, tomato paste, apple cider vinegar, and dried dill.
    a.png
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    b.png
    [Thumbnail for b.png]
    c.png
    [Thumbnail for c.png]
    d.png
    [Thumbnail for d.png]

    Halley
    P.S. "Whenever" = "We Never"

    Staff note (gir bot) :

    Paul Fookes flagged this submission as not complete.
    BBV price: 1
    Note: One of the strict requirements is that the ingredients or food do not come in contact with plastic. Great recipies though

     
    Hal Schibel
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    Hi Paul, where is the plastic touching food in my pictures? Is it the lids on the containers? The blender is glass.

    Halley
    P.S. "Whenever" = "We Never"

     
    Paul Fookes
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    Hal Schibel wrote:Hi Paul, where is the plastic touching food in my pictures? Is it the lids on the containers? The blender is glass.

    Hi Hal,
    Thank you for your question.
    There are a number of plastic items shown, including the edge around the microplane and the inside of the jar lids are plasticised.
    While I can clearly see that the blender jug is glass, the lid is plastic and other ingredient jars have plastic lids.
    Whilst the vinegar bottle looks to be plastic, that particular quantity, I noted from going to the brand site is actually a glass bottle.

    In this day and age of plastic, achieving the no plastic is a problem.  Unfortunately, I can only certify on what is in the pictures.


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