Recipe: Herb Vinegars/Flavored Vinegars (24)

These look so goooood. ;-P

Joe

HERB AND FRUIT VINEGAR
--TARRAGON VINEGAR:--
4 oz. fresh or 2 tsp. dried tarragon leaves
2 pts. cider vinegar
1 garlic clove, peeled & halved (optional)
--HERBED VINEGAR:--
2 pts. cider or wine vinegar
4 oz. fresh or 2 tsp. dried herbs or
your choice (basil, wild thyme, chervil, rosemary or savory)
Chili pepper or peppercorns (optional)
--ORANGE OR LEMON VINEGAR:--
4 oranges or lemons
2 pts. cider vinegar
Preparation time: 10 minutes. Marinating time: 2 weeks. Specially blended vinegars can impart a tantalizing flavor to your sauces, salad dressing, mayonnaise, and even vinegar-flavored main dishes. They are very easy to prepare and take just a few weeks to steep and develop before they are ready to use. For 2 pints vinegar you will need: TIPS: These vinegars are best made in small batches. If any of them are too strong, dilute with additional vinegar. If you wish, add other spices to the vinegar, such as cloves or celery. PREPARATION:
Tarragon Vinegar: Crush the tarragon leaves slightly to release the aroma. Combine with the vinegar and garlic, if used, and pour into a jar. Cover. Set aside for 24 hours. Remove the garlic. Reseal and leave for 2 weeks in a cool, dark place. Strain and rebottle.
Herbed Vinegar: Combine the vinegar with the herb or herbs or your choice and pour into a jar. Add the chili pepper or peppercorns, if used. Cover. Place in a cool, dark place for 2 weeks. Strain and rebottle.
Orange or Lemon Vinegar: Wash the oranges or lemons very well. Cut the rind into thin strips. Combine with the vinegar and pour into a jar. Cover.

SPICED VINEGAR
5 c. malt vinegar
2 sticks cinnamon
12 whole cloves
4 blades mace
15 whole allspice
8 peppercorns
Place vinegar and spices in the top of a double boiler over cold water. Bring water to boil, remove from heat and allow the spices to steep in the warm vinegar for 2 hours. Strain, bottle and use as needed.

CRANBERRY CINNAMON VINEGAR
Tart and spicy. Use for salads, sauces, marinades. 2 c. cider vinegar 1 c. dry red wine 1/4 c. sugar 1 or 2 cinnamons ticks In large pot bring to rapid boil vinegar, wine and sugar. Stir in cranberries. Let mixture boil 15 minutes, when done, pour into glass containers and add 1 or 2 cinnamon sticks. Put bottles into dark place for 7 days. After 7 days, strain cranberries from liquid. Place in any glass jar of your choice, you may want to keep the cinnamon sticks with the vinegar pot for added flavor.

BLUEBERRY VINEGAR
1 c. blueberries
2 c. white vinegar
2 tbsp. sugar
Place blueberries in a sterilized 1-quart glass jar. Combine vinegar and sugar in a non-aluminum saucepan over high heat. Cover and bring to a boil. Remove from heat and pour vinegar mixture over blueberries. Cover and let stand at room temperature for 3 days. Strain blueberry mixture through several layers of damp cheesecloth into jars; discard blueberries.

HERBED VINEGAR
Fresh herbs of your choice
White vinegar
Wine vinegar
Apple cider vinegar
Clean sprigs of fresh herbs well. Allow to dry. Place sprigs of herbs in clean bottles. You may use one herb or mix and match a variety of herbs. Suggested herbs are dill, oregano, basil, chives, mint. Add vinegar of your choice. Seal tightly. Allow to sit for 4 to 6 weeks before using. Can be used to marinate vegetables or meat or as a salad dressing.

MIXED HERB VINEGAR
2 tbsp. dried rosemary
2 tbsp. dried thyme
2 shallots, peeled and sliced
1 tsp. parsley
3 whole peppercorns
2 c. red wine vinegar
Place all spices in a clean quart jar. In an enamel pan, bring vinegar just to the boiling point. Pour over herbs. Cap jar and let steep for 2 weeks or more at room temperature. Strain vinegar and pour into a sterilized bottle. Add a fresh sprig of rosemary or thyme. Yields: 1 pint. If you don't have an enamel pan, use a glass bowl in the microwave. You can make any kind of herb vinegar you want by changing the herbs. If you have fresh herbs use them, personally I prefer the fresh.

HERB VINEGAR
2 qts. red wine vinegar
4 cloves garlic, crushed
1/2 tsp. cracked black pepper
1 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. each thyme, savory & oregano
2 bay leaves
Boil vinegar until reduced by 1/2. Add all seasonings, remove from heat, cover tightly and let set at room temperature until vinegar is cold. Strain into bottles using funnel lined with cheese cloth. Makes 1 quart.

THREE BERRY VINEGAR
8 c. apple cider or white wine vinegar
2/3 c. honey
1 c. fresh or frozen unsweetened blueberries
1 c. fresh or frozen unsweetened raspberries
1 c. fresh or frozen unsweetened boysenberries
In a large pot over high heat, heat the vinegar and honey to just below boiling point. In a small bowl, combine berries. Divide berries equally between 4 (1 pint) jars. Using a funnel, pour vinegar into jars over berries. Cap and let vinegar sit at room temperature for two days. Strain if desired. Label jars and store in refrigerator. Use this fruity vinegar as a marinade for grilled meats or mixed with olive oil as a salad dressing.

RASPBERRY VINEGAR
This can be made with fresh or frozen berries. Heat 2 cups white wine vinegar or rice vinegar and add 1 1/2 cups berries. Let cool and stand for 24 hours at room temperature. It can be strained, but I prefer the whole berries. Pour into a clear glass bottle.

BASIL GARLIC VINEGAR
1/2 c. coarsely chopped fresh basil leaves
2 garlic cloves, peeled
Wine vinegar or distilled white vinegar
Place basil and garlic in sterilized pint jar. Heat vinegar to just below the boiling point. Fill jar and cap tightly. Let stand 3 to 4 weeks. Strain vinegar and discard basil and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil if desired. Seal tightly. Use in rice, pasta, antipasto salads or flavored mayonnaise.

STRAWBERRY VINEGAR
1 1/2 c. strawberries, hulled
1 1/2 c. white wine vinegar
1/2 c. sugar
Good on duck, pork, ham, chicken, fruit salads. In medium jar, place berries and vinegar. Seal jar and let stand in a sunny window for 3 to 4 days or until vinegar takes on a bright red color. The berries will soften and loose their color. Strain mixture into a 1 quart saucepan (stainless steel) or enamel pan. Discard berries. Stir in sugar and heat to boiling. Simmer over low heat 10 minutes. Cool vinegar mixture and pour into a pint bottle. Seal and store in a cool, dry place or in refrigerator.

HERB GARDEN VINEGAR
1 bottle white wine vinegar
2 tbsp. rice vinegar
1 tbsp. Balsamic vinegar
A few grains whole coriander
A few grains whole green peppercorns, crushed
1/8 tsp. red pepper flakes
2 or 3 stalks fresh tarragon
1 or 2 stalks fresh rosemary
1 stalk fresh thyme
Slide whole herb stalks into bottle, stem end down. Add peppers and coriander. Pour liquid ingredients into sterilized bottle with non- metal cap (cork is best). let set for four to six weeks. Strain, pour back into bottle, replacing herbs one stalk each of fresh.

SPLENDID RASPBERRY VINEGAR
Fresh raspberries
White vinegar
Wash and drain berries. Loosely fill 1 quart mason jar with berries to within 2 inches of top. Heat white vinegar until the first bubbles appear, then fill jar with raspberries in it. Cover jar with plastic wrap - screw on top. Store in dark cool place for 6 weeks. Strain vinegar through a tea strainer lined with coffee-filter paper. Pour into fresh bottle and cork (use to make Raspberry Fruit Dressing).

CHIVE BLOSSOM VINEGAR
For every 2 cups packed fresh chive blossoms, you will need 2 cups white vinegar. Bring vinegar just to boil, but do not boil. Pour over chive blossoms. Let stand in rock or large glass bowl or bottle in cool, dark place one week. Strain vinegar, discard blossoms. Transfer to bottles and add sprig of fresh chive blossom to each bottle. Flavorful and pretty pink color.

GARDEN HERB FLAVORED VINEGAR
Distilled white vinegar
1/4-1/3 c. fresh herbs
Cheesecloth
Funnel
2 tbsp. black peppercorns
Glass wine type bottle
Cork
Sunlight
Place clean, fresh herbs in bottle (for instance, chives, thyme, garlic, rosemary). Add black peppercorns. Fill bottle to within 1 1/2 to 2 inches of top with distilled white vinegar (20 ounces or so). Secure opening with cork, place bottle in direct sunlight for 4-6 weeks. Invert bottle every few days to gently mix ingredients. Once you have achieved the desired flavor, strain vinegar with cheesecloth to remove particles. Return vinegar to bottle. A fresh sprig of herbs may be added for decoration, though it is NOT a good idea to keep garlic cloves in vinegar indefinitely. Fresh or dried fruits may also be used to flavor vinegars! use in recipes or as a lite salad dressing.

TARRAGON VINEGAR
1 c. fresh tarragon, coarsely chopped
1/2 c. sugar
2 c. cider vinegar
Combine ingredients and cook, stirring constantly, over high heat until sugar dissolves. Reduce heat, stir and bring to a boil. Pour into hot, sterilized jars. Seal as manufacturer directs. Let stand in cool, dry place 6 weeks before using.

HOT PEPPER VINEGAR
8 to 10 sm. fresh hot green or red peppers
3 c. white vinegar
Remove stems from peppers. Coarsely chop with seeds; place in clean dry quart jar. Bring vinegar to boiling in saucepan. Pour over peppers. Cool. Cover tightly. Store at room temperature at least 2 weeks or as long as 3 months. Shake occasionally; taste for flavor after 2 weeks. When desired flavor is reached, strain vinegar into clean dry bottle or bottles, pressing on pulp to extract all juices. Seal.

HERB VINEGAR
Glass quart jars
Non metal lids
Fresh clean herbs, tarragon, dill, purple basil, orange mint, etc.
Plain vinegar
Clean and sterilize bottles and lids. Fill loosely with your herb that has been slightly crushed. Fill bottle with vinegar. Cover, latch and store for at least a month. Check periodically to ensure foliage is covered with vinegar. NOTE: You can heat in pressure cooker to hasten process but do not boil. It is best to do it slowly and the cold instead. Put in small bottles for gifts, put sprig of fresh herb in to enhance appearance. Useful for salad dressing, marinades and versatile vinegars.