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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation. Ingredients:
1/3 cup fresh thyme, chopped |
1/3 cup fresh rosemary, chopped |
5 bay leaves |
1 orange peel, peeled off in one continuous spiraling strip |
3 cups white wine vinegar |
1/3 cup fresh oregano, chopped |
1/3 cup fresh basil, chopped |
2 cloves garlic, peeled |
20 -30 whole black peppercorns |
2 small hot red pepper |
3 cups white wine vinegar |
Directions:
1. In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
2. Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
3. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
4. Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
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