Recipe: Flavored Vinegars and Oils - Precautions and Recipes

One of the main things is to be sure to use vinegar that is at least 5 % acidity. Rice vinegar can support bacteria, so it is not the best choice. Be sure to heat the vinegar and sterilize the jars or bottles in boiling water first. You can add berries and fruits to the vinegars. Blueberry and raspberry are very nice. I like tarragon, too, and use when making pasta salad with some tuna added.

VINEGARS
The high acidity of vinegars prevents the growth of Clostridium botulinum bacteria, the deadly bacteria that causes botulism. Some vinegars, however, can support the growth of E. coli bacteria, so precautions are advised.

PRECAUTIONS
Use clean sanitized jars. Immerse jars/bottles in boiling water for 10 minutes.

Work with thoroughly cleaned herbs and produce. Dip them in a solution of one teaspoon of household bleach per six of cups water. Rinse in clear running water.

Heat the vinegar to just below boiling.

Place desired herb(s) in the sanitized bottles or jars and add hot vinegar. Tightly cap and store in a cool clean place for three to four weeks.

Once the flavor is developed, strain the vinegar one or more times using damp cheesecloth or coffee filters until the vinegar is no longer cloudy.

Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs (or berries) that have been sanitized as above.

Seal and store in the refrigerator. For best flavor, use within three or four months.

FLAVORED OILS
Infused oils and oil-based mixtures (garlic, dried tomatoes, herbs) definitely can be hazardous if not properly prepared AND refrigerated. The Food and Drug Administration (FDA) now requires that all commercial garlic-in-oil products contain specific levels of microbial inhibitors or acidifying agents such as phosphoric or citric acid. Some boutique and specialty mixtures may not contain these additives, so always check the label to be sure.

FDA recommends that home-prepared mixtures of garlic-in-oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within three weeks, or frozen or discarded. (In other parts of the country where Type E Botulism is more prevalent, 10 days is the recommended storage time limit in the refrigerator.) Remember, the growth of bacteria and toxin-causing botulism does not alter the taste or smell of the product!

The danger of other vegetables in oil (whole chilis, fleshy vegetables or herbs) is less documented than garlic in oil. They are, however, best made fresh, then refrigerated and used within 10 days. To ensure safety, dried tomatoes and herbs in oil also should be stored in the refrigerator for up to 10 days.

Experimenting with one's favorite herb flavors is a creative cook's prerogative. One chef made infusions with basil, peppers and garlic in olive oil, which he used for salads, lean chicken and fish dishes. He suggested vanilla oil for lobster and juniper oil for venison.

For more detailed information, contact your county office of Colorado State University Cooperative Extension. Ask for Fact Sheet No. 9.340 - "Flavored Vinegars and Oils."

BASIC OIL VINEGAR
Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves of split peeled garlic in a sterilized pint jar. Heat 2 cups of wine or white vinegar to just below the boiling point. Fill the jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain the vinegar, discarding basil and garlic. Pour the vinegar into a clean sterilized jar; if desired, add a fresh sprig of basil. Seal tightly. Use in rice or pasta salads, antipasto salad or flavored mayonnaise.

RASPBERRY VINEGAR
Lightly crush 1 cup fresh raspberries lightly and place in a sterilized pint jar. Heat 2 cups of white or wine vinegar to just below the boiling point. Fill the jar with vinegar and cap tightly. Allow to stand for 2 to 3 weeks. Strain the vinegar, discarding fruit. Pour the vinegar into a clean, sterilized jar. Seal tightly. Use in mixed green salads, fruit salads or marinades for chicken.

LEMON THYME
Remove peel (colored portion only) from 1 lemon in a thin spiral and place in a sterilized pint jar with 4 to 5 sprigs of thyme. Heat 2 cups of white vinegar to just below the boiling point. Fill the jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain the vinegar, discarding peel and thyme. Pour the vinegar into a clean, sterilized jar; if desired add a fresh sprig of thyme. Seal tightly. Use in tossed green salads or marinated vegetables.