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Flavored Vinegars
These recipes assume the use of pint (500 ml) bottles, but the
quantities are easily multiplied or divided and aren't
critical in the
first place. Be sure to sterilize the bottles and caps or
corks by
boiling them for 10 minutes before filling.
For herb vinegar:
2 slices lemon
4 cloves garlic, peeled
1 Tbs (15 ml) whole black, white, or green peppercorns,
or a combination of these
4 - 6 sprigs of fresh herbs such as rosemary, thyme,
oregano, or tarragon, or a combination of these
For spiced vinegar:
2 whole star anise
2 cinnamon sticks
2 slices orange
1 Tbs (15 ml) allspice berries
1 Tbs (15 ml) whole black peppercorns
The peel of 1 orange
For fruit vinegar:
3 cups (750 ml) raspberries, blueberries, or blackberries,
or a combination of these
Good quality red wine, white wine, or cider vinegar
For the herb and spiced vinegars, place the flavoring
ingredients in
sterilized pint (500 ml) bottles or jars and fill with the
vinegar of
your choice. Seal tightly and keep in a cool, dark place for
at least
1 week before using.
To make the fruit vinegar, crush the fruit with a wooden spoon
and
place in a covered non-reactive container. Add 2 cups (500 ml)
of the
vinegar of your choice and store covered in a cool place for 3
to 5
days. Strain through cheesecloth or coffee filters into a
stainless
steel saucepan. Boil covered for 10 minutes and pour into a
sterilized pint (500 ml) bottle or jar. All these vinegars
should be
used within 6 months.
Bon appetit from the Chef at
World Wide Recipes
***Write a review of this recipe!***
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