I tried my hand at Camp Vinegar this week, and I must say, the old timers knew a thing or two about making their food sing. The combination of garlic, cayenne, soy, and walnut ketchup in vinegar created a savory, tangy concoction that I found to be surprisingly versatile. I used it as a marinade for chicken and as a dip for vegetables, and it held its own in both scenarios. The real delight came from the color — that cochineal did its job beautifully, turning the vinegar a lovely rose hue. It was a delightful surprise to see the vibrant color develop over the month of infusing. This recipe is perfect for the adventurous weeknight cook looking to add a unique twist to their meals. I'll be keeping a small bottle of this in my fridge for when I need a quick flavor boost.