Flavored vinegar:
- Heat on low, about as much vinegar as the bottle will hold… Do not boil.
- Wash Clean and dry herbs or fruits to use…
- 1 C fresh herbs for every 2 C vinegar
- 2 C fresh fruit for every 1 C vinegar
- Place herbs or fruit in bottle, and fill with warm vinegar.
- Cover after it cools.
- Set in cool dark spot for 10-14 days before using.
Some options to try
- White wine vinegar with:
- Rosemary and orange peel
- Tarragon lemon basil
- Dill, celery seed, coriander, cumin, caraway
- Orange slices and orange extract.
- Fresh raspberries
- Garlic cloves, shallots,
- Rice Vinegar with:
- Fresh ginger
- Red wine vinegar with:
- Fresh blueberries
- Basil and garlic cloves
- Cider vinegar with:
- Dill and dill seed
- Chili and garlic
- Mint and spoon of sugar
Fruit infused Vinegar
- Mix:
- 3 C crushed raspberries or other fruit: Berries, cranberries, peaches…
- 2 C white vinegar or other mild vinegar (White wine vinegar, rice vinegar)
- Set in fridge over night.
- Heat on simmer until just to boiling point
- Remove, cool, and set in fridge overnight.
- Squeeze fruit in cheesecloth to strain. (use fruit remains in cereal or other)
- Boil juice 5 minutes.
- Cool. Store in fridge up to a year.
Use tall pretty bottles