Recipe: 47 Flavored and Herbal Vinegar Recipes

Rhoffman: This was previously posted on this site by Betsy, TKL. You will find more if you do a search in the box above this section using the word *vinegar.* hope this helps.

Title: 47 Flavored and Herbal Vinegar Recipes

Posted by

Betsy at TKL on 8:36:46 pm 4/20/98:

Hello,

I thought you might enjoy this collection of herbal vinegars that
compiled from various Net postings. If you have any to add,
please post them!

Betsy

47 HERBAL VINEGAR AND FLAVORED VINEGAR
RECIPES

Cayenne Vinegar
Celery Vinegar
Chili Or Capsicum Vinegar
Horseradish Vinegar
Mint Vinegar
Nasturtium Vinegar
Raspberry Vinegar
Raspberry Strawberry Vinegar
Shallot Vinegar
Onion Vinegar
Garlic Vinegar
Tarragon Vinegar
Coloring Raspberry Vinegar
Cranberry Vinegar
Homemade Vinegar
Strawberry And Pepper Champagne Wine Vinegar
Herb Vinegar
Hot Chile Pepper 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
Raspberry Vinegar
Tarragon Vinegar
Raspberry Mint Vinegar

From: Silkia@aol.com
Newsgroups: rec.food.recipes
Subject: COLLECTION (12) Flavored Vinegars

Cayenne Vinegar:
1/4 to 1/2 ounce of the best cayenne pepper
1 pint strong vinegar

Put pepper into a bottle. Pour vinegar over the pepper. Cork it
closely, and shake it well every 2-3 days. It may remain any length
of time but will be ready in about 2 weeks.

Celery Vinegar:
1 pint vinegar
Few grains of cayenne pepper, or
1/2 oz. peppercorns
1 t. salt
2 cups celery, white portion of roots and stems -- sliced thin

Bring vinegar to a boil and add remaining ingredients. Let boil 2 to
3 mins, turn into a stone jar and close tightly as soon as cold. It
may be strained off and bottled in 3 to 4 weeks with out injury.

Chili or Capsicum Vinegar:
1 oz. chilies or capsicums
1 pint vinegar

Put chilies or capsicums into a vinegar. Cover closely and let stand
2 weeks. After straining the vinegar will then be ready to use.

Horseradish Vinegar:
4 oz. horseradish, young and freshly scraped
1 qt. vinegar

Place horseradish in a jar or bowl. Bring vinegar to a boil. Pour
boiling vinegar over horseradish and cover closely. The vinegar
should be ready in 3-4 days.but the mixture may remain for weeks
or months before straining. An oz of shallot, minced may be
substituted for one oz of horseradish if the flavor is preferred.

Mint Vinegar:
Fresh mint leaves, young
Vinegar

Slightly chop or bruise the mint. Pack in bottles, filing nearly to the
neck, pour in vinegar to cover the mint. In 50 days strain off and
bottle for use.

Nasturtium Vinegar:
Nasturtium flowers, cleaned
1 shallot, finely chopped
1 small piece garlic
1 piece red pepper
Vinegar
1 t. salt

Loosely fill a quart jar with clean nasturtium flowers. Add shallot,
garlic, and red pepper. Fill the jar with cold vinegar, and let stand
2 months. Add salt. Strain through several thicknesses of
cheesecloth and store in sterilized jars closely sealed.

Raspberry Vinegar:
8 qts raspberries, divided
4 qts mild vinegar
Sugar

Crush berries and cover with vinegar. After 2 days strain through
doubled cheesecloth and pour the same vinegar over a further 4
qts of berries. Let stand again for 2 days. Strain, measure. Add 2
pounds sugar for each quart of liquid, bringing slowly to boiling
point. Boil 10 minutes then skim, turn into sterilized jars and seal. [
Use 2-3 T in a glass of ice water for a pleasant summer drink]

Raspberry strawberry Vinegar:
Use the same recipe as for Raspberry Vinegar only half the
quantity for each fruit.

Shallot Vinegar:
4 to 6 oz. shallots, peeled and bruised
1 qt. good vinegar

Pour vinegar over the shallots. Cover closely and in 2-3 weeks
vinegar may be us ed after straining. A few drops is sufficient
flavor for sauces and dressings.

Onion Vinegar:
Same as for shallot.

Garlic Vinegar:
Make the same as for shallot using only 1/2 the quantity of garlic.

Tarragon Vinegar:
Strip the tarragon from the large stalks. Put into small stone jar or
wide necked jar, and in doing this, twist some of the branches so
as to bruise the leaves and tear them apart. Pour in enough very
pale vinegar so as to cover the top. Allow to infuse for about 2
months or more. Strain into small bottles and cork.

Date: Thu, 10 Nov 1994
From: Lyn Belisle

Coloring Raspberry Vinegar

This is a lovely thing I just discovered -- if you take dried hibiscus
flowers (the kind they use in Red Zinger tea) and put them in your
raspberry vinegar, it makes the prettiest red color and does not
interfere with the flavor -- in fact, it enhances it. You sould be able
to buy dried hibiscus flower at most health food shops.

Date: Wed, 13 Jul 1994 09:24:58 CDT
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

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.

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.

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/>


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