Flavored Vinegars

Basic Herb Vinegar:
1/2 Cup Chopped Fresh Herbs (Basil Or Parsley Are Good Choices)
2 Cloves Of Garlic, Peeled and Squashed Slightly
2 Cups White Wine Vinegar

Place everything in a sterile bottle, and cap tightly. Place in a cool dark place and allow the flavors to meld for 3 to 4 weeks. Strain before using, and place in a clean, sterilized jar.

Berry Vinegar:
1 Cup Crushed Berries (Raspberries, Strawberries Or Blackberries Are Good Choices)
2 Cups White Wine Vinegar

Heat the vinegar until almost boiling. Place in a sterilized jar with the berries, and cap. Place in a cool dark place for 2-3 weeks. Strain well through cheesecloth, and place in a sterilized jar to store.

Lemon Vinegar:
Remove The Peel Only From 2 Medium Lemons
2 Cups White Wine Vinegar

Heat the vinegar until almost boiling. Place in a clean, sterilized jar with the lemon peel, cap tightly and store in a cool, dark place for 3-4 weeks. Strain well and use. Store in a clean, sterilized jar.

Dill Peppercorn Vinegar:
1 Cup Red Wine Vinegar
4 Sprigs Fresh Dill
1 Teaspoon Whole Peppercorns

In a clean, sterilized jar, add the listed ingredients, cap tightly and store in a cool, dark place for at least three weeks. Strain and store in a sterilized bottle.

Spicy Chili Vinegar:

1 Cup Red Or White Wine Vinegar
2 Whole Jalapeno Peppers

In a clean, sterilized bottle, add the chilies to the vinegar. Cap tightly, and store in a cool, dark place for 3-4 weeks. Strain, and store in a sterilized jar.