Recipes (32): Flavored Vinegars

Cranberry Vinegar
Homemade Vinegar
Strawberry And Pepper Champagne Wine Vinegar
Flavored Vinegars
...Herb Vinegar
...Hot Chile Pepper Vinegar
...Flower Vinegar
...Berry Vinegar
...Italian Vinegar
...French Vinegar
...Mexican Vinegar
...Middle Eastern Vinegar
...Oriental Vinegar
Bill Bell's Red And Green Chile Pepper Vinegar
Ginger-Apple Vinegar
Old South Hot Pepper Vinegar
Cranberry Vinegar
Herbed Pear Vinegar
Chive Blossom Pink Vinegar
Ginger Vinegar
Blueberry Vinegar
Basil Garlic Vinegar
Lemon Mint Vinegar
Sour Cherry Wine Vinegar
Horseradish Vinegar
Currant Vinegar
Pepper Vinegar
Strawberry Vinegar
Scented Basil Vinegar
Chive Blossom Vinegar
Nasturtium Vinegar
Chile Vinegar

Betsy-TKL (02:26:23 am) :
Date: Wed, 13 Jul 1994 09:24:58 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: ANNA'S VINEGAR FILE!

Anna Heller
hellera%exec@albnydh2.bitnet

CRANBERRY VINEGAR
1 c. cranberries
2 c. champagne vinegar
Place berries in clean qt. jar. Bring vinegar to boil over mod.
heat. Pour over. Cool. Cover. Place in sunny spot for 5 weeks.
Strain. If too tart, add 1-2 tsp. sugar.

HOMEMADE VINEGAR
Pour 1/4 c. commercial red wine vinegar into a wine bottle. Add
leftover red wine, adding more as you have more leftovers. When
full, cover with cheesecloth secured by rubber band. Store 1 month
or more at room temp. If sediment forms, strain through cheesecloth
lined funnel

STRAWBERRY AND PEPPER CHAMPAGNE WINE VINEGAR (1 c.)
1 c. thinly sliced ripe strawberries
1 c. champagne or white
wine vinegar
6 whole black peppercorns
Place first 2 in clean jar. Cover with vinegar. Let sit about 2
weeks, covered tightly. Strain through cheesecloth. Seal. Use
within 2 months with fruit or vegetable salads or chicken. Source:
Gunst, "Condiments" 1984
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Betsy-TKL (02:26:44 am) :
Date: Wed, 13 Jul 1994 09:24:58 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: ANNA'S VINEGAR FILE!

FLAVORED VINEGARS

HERB VINEGAR: Wash and dry fresh herbs. Bruise slightly. Fill small
bottle halfway. Cover with vinegar. Refrigerate. Or, add 1-2 Tbsp.
dry herbs
HOT CHILE PEPPER VINEGAR: Chop small hot pepper. Add vinegar.
Refrigerate.
FLOWER VINEGAR: Half fill small bottle loosely with fresh rose or
nasturtium petals. Add white vinegar. Chill 2-3 weeks. Strain.
BERRY VINEGAR: Half fill bottle with crushed berries. Add white
vinegar. Chill 1-2 weeks. Strain. Store in refrigerator.
ITALIAN VINEGAR: Mix red wine or balsamic vinegar with a few mashed
garlic cloves and some fresh basil leaves. Refrigerate.
FRENCH VINEGAR: Use cider or red wine vinegar with a few sprigs of
tarragon, some peppercorns and mustard seeds.
MEXICAN VINEGAR: Use cider or red wine vinegar with a few sprigs
of cilantro and oregano, some cumin seeds, strips of hot chile.
Refrigerate.
MIDDLE EASTERN VINEGAR: Use white wine vinegar with some dried
lemon peel, few sprigs fresh oregano and mint (or dried) and a
cinnamon stick. Refrigerate.
ORIENTAL VINEGAR: Use rice wine or white vinegar. Add a few mashed
garlic cloves, few slices of gingerroot. Refrigerate.
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Betsy-TKL (02:27:27 am) :
Date: Wed, 13 Jul 1994 09:24:58 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: ANNA'S VINEGAR FILE!

BILL BELL'S RED AND GREEN CHILE PEPPER VINEGAR
Wash and dry about 1 1/2 lb. red and green chilies. Fill a clean
clear wine bottle with chilies to top. Fill with apple cider
vinegar. Cork. Let stand at least 24 hours before using. Add
vinegar as depleted. Source: Gunst, "Condiments" 1984

GINGER-APPLE VINEGAR (1 c.)
3" gingerroot
1 tsp. sugar
1 c. apple cider vinegar
Peel ginger. Slice in 5 thin pieces. Score an X into each. Place
in small clean jar. Add last 2. Let sit covered 10 days. Strain.
Source: Gunst, "Condiments" 1984

OLD SOUTH HOT PEPPER VINEGAR (1 c.)
Scald 3-5 diced hot chilies with boiling water. Drain. Add 1 c.
cider vinegar. Let sit 1-2 days before using.

CRANBERRY VINEGAR (3 c.)
2 c. fresh or frozen cranberries
about 3 Tbsp. sugar
3 c. rice vinegar
Bring all to boil. Simmer until cranberries pop, 5 min. Add more
sugar if needed. Cool. Strain through fine mesh. Place in
decorative bottle. Seal with lid. Store at room temp. up to 4
months. If needs to be clarified, pour through fine strainer into
2-3 qt. pot. Bring to boil. Wash bottle. Refill. (Per Tbsp.: 7.4
cal., 0 g. pro., 0 g. fat, 1.9 g. carb., 2.5 mg. sod., 0 mg. chol..)
Source: Sunset, 12/92

HERBED PEAR VINEGAR (1 pt.)
1 c. white vinegar
fresh rosemary, thyme or tarragon
1 c. Williams pear brandy sprigs
Rinse decorative bottle with boiling water. Drain well. Add first
2. Rinse herbs. Pat dry. Add. Cover. Let stand at room temp. 1 week
before serving. If gets too "herby" discard herbs. Source: Country
Living 10/91

CHIVE BLOSSOM PINK VINEGAR (1 pt.)
Place 24 mature chive blossoms in clear pint jar. Add 2 c. white
vinegar making sure all blossoms are covered. Set in sunny window.
Taste after 3-4 days. Strain. Rebottle. Store in cool dark place
up to 1 year.
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Betsy-TKL (02:28:21 am) :
Date: Wed, 13 Jul 1994 09:24:58 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: ANNA'S VINEGAR FILE!

GINGER VINEGAR (1 c.)
Place 1 Tbsp. chopped gingerroot in sterilized jar. Pour 1 c. cider
vinegar over. Cover. Let steep 3-5 days in light but not sunny
place, tasting after 3 days. Strain through coffee filter into same
bottle. Store in refrigerator several weeks. Use in making
mayonnaise for chicken salad or for vinaigrette. Mix with seltzer
water and honey for gingerale.

BLUEBERRY VINEGAR (1 pt.)
1/3 c. blueberries
1 Tbsp. honey
2 1/4 c. white vinegar
1 cinnamon stick
Place all but 1 Tbsp. berries in pan with next 2. Bring to boil.
Boil slowly 8 min. Strain into hot sterilized jar. Add remaining
berries, cinnamon and additional vinegar as needed to fill jar.
Seal. Store in cool dark place for at least 6 months.

BASIL GARLIC VINEGAR (1 pt.)
Heat 2 c. white vinegar. Place 1/2 c. fresh basil and 3 cloves
halved garlic in sterilized jar. Add hot vinegar. Seal. Let stand
2 weeks, shaking occasionally. Strain through coffee filters and
rebottle in same jar. Keep in cool dark place up to 6 months.

LEMON MINT VINEGAR (1 pt.)
Remove 1x3" strip peel with vegetable peeler from 1 lemon making
sure no pith is attached. Pour 1 7/8 c. rice wine vinegar into hot
sterilized pint jar. Add rind and 5 spearmint or peppermint leaves.
Place in sunny window for 1-2 days. Taste. Remove peel and leaves.
Seal. Store in cool dark place.
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Betsy-TKL (02:28:52 am) :
Date: Wed, 13 Jul 1994 09:24:58 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: ANNA'S VINEGAR FILE!

SOUR CHERRY WINE VINEGAR (1 pt.)
Place 14-15 ripe fresh or canned sour cherries in a hot sterilized
jar. Heat 1 3/4 c. white wine vinegar to boil. Pour over. Seal. Let
sit in sunny window a few days until has slight sour cherry flavor.
Reseal. Store in refrigerator. Especially good in chicken salad.

HORSERADISH VINEGAR (1 qt.)
Peel and grate 1 whole horseradish root. Add 1 qt. cider vinegar.
Pour in sterilized quart jar. Shake periodically. Ready within a
few days up to 3 weeks. Strain and rebottle. Was popular in 19th
century.

CURRANT VINEGAR (4 c.)
6 c. black or red currants, coarsely chopped
1 c. balsamic vinegar
5 Tbsp. sugar
5 c. white wine vinegar
Combine first 3 well mixed in 2 qt. jar. Let sit 10 days, stirring
daily. Strain into noncorrosive saucepan extracting as much juice
from currants as possible. Add sugar. Bring to boil. Simmer 3 min.
Cool completely. Pour into sterilized jars. Cover or cork. Store
in cool place. Use on fruit salads, in sauces or vinaigrette.
Source: Ferrary & Fiszer, "Sweet Onions & Sour Cherries," 1992

PEPPER VINEGAR
10 or more cracked black and
1 pt. white wine or other vinegar
white peppercorns
Steep peppercorns in vinegar 3 days. Strain into decorative bottle
adding a few whole peppercorns to bottom. Source: Harris, "Hot
Stuff," 1985

STRAWBERRY VINEGAR
Fill a jar nearly full of non-hulled strawberries. Add white
vinegar to cover. Seal. Let stand 10 days. Strain. Add 3 c. sugar
for each pt. liquid. Boil gently a few min. Cool. Bottle. Use on
salads or sliced fresh fruits. Source: Times Union 7/7/93

SCENTED BASIL VINEGAR
Pack 1 gallon plastic or glass jars with rinsed and air-dried
leaves of any scented basil*. May leave stems attached. Fill jar
with plain white vinegar heated almost to boil. Cover with plastic
wrap and lid. Let infuse 1-2 min. in cool place. Strain into small
decorative jars or bottles and seal. *lemon, opal, cinnamon or
anise. Source: Shepherd & Raboff, "Recipes from a Recipe Garden,"
1987

CHIVE BLOSSOM VINEGAR
Fill clean glass or plastic jar half full of mature chive blossoms
that have just started to fade in color. Fill with white distilled
or rice vinegar making sure all blossoms are covered. Cover and let
sit in sun about 1 week. Strain. If too strong, add more vinegar.
Source: Shepherd & Raboff, "Recipes from a Recipe Garden," 1987

NASTURTIUM VINEGAR (1 c.)
Rinse and dry 12 nasturtium flowers. Place in screw-top jar with
1 c. white wine vinegar. Cover and let steep 3-4 weeks. Strain and
rebottle. Source: Shepherd & Raboff, "Recipes from a Recipe
Garden," 1987

CHILE VINEGAR
Bring 1 c. cider vinegar to boil in covered non-aluminum saucepan.
Pour over 3-10 fresh whole jalapenos or serranos that have been
slashed deeply in several places. Add 5-10 black peppercorns, 1
clove crushed garlic and 1/2 tsp salt. Let sit at least a week.
Source: Michael Bowers bowers@elsie.ucdavis.edu
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