Guidelines For Making Herb Vinegar
Source of Recipe
Alleta Huston
Recipe Introduction
"The following are the guidelines that I have perfected over the last 18 years of teaching and making herb flavored vinegar. The method used is for a mild delicate flavored vinegar that is pleasing to the eye, as well as delicious used in cooking."
List of Ingredients
BOTTLES - I’ve purchased my new bottles from Sunburst Bottle Company for many years and have always been extremely pleased with their product, as well as their prompt service. They also sell the cork stoppers separately if you are planning on using recycled wine bottles. When using either of the above bottles, always wash with hot, soapy water and rinse well (Tipping the bottle upside down to dry. If all the water is not out of the bottle it can cause the vinegar to get cloudy).
SUNBURST BOTTLE COMPANY
5710 Auburn Blvd #7
Sacramento, CA 95841
Telephone: 916-348-5576
FAX: 916-348-3803
Web Site: Sunbrust Bottle Company
http://www.sunburstbottle.com/
To skip the above bottle directions, buy bottles of vinegar from the market and set in cold water to soak off the labels. Dry bottles and empty about 1/3 of the vinegar into a glass, liquid measuring cup, add spices and herbs and refill with vinegar to about 1/2 inch of the top, replace cap.
VINEGAR - Use a good quality vinegar. Either white wine vinegar (my favorite), red wine vinegar, rice wine vinegar, or apple cider vinegar (not apple cider flavored distilled vinegar). Save the distilled vinegar for washing windows. Be sure vinegar is at least 5% acidity.
TOOLS - Bamboo skewers (long and short), plastic funnel, and plastic measuring spoons. Never use any metal utensils or bowls for marinating or preparing any vinegar.
IMPORTANT:
Never use any metal utensils of any kind to prepare or store vinegar. This includes the stoppers as well.
Never use ground herbs or spices as this will make the vinegar cloudy.
Never store in a sunny window as this will also make the vinegar cloudy eventually.
HERBS AND SPICES - Fresh herbs should be gently washed and patted dry with a paper towel. Treat any fruits (blueberries, raspberries, etc.) the same. One teaspoon of dried herbs can be substituted for one tablespoon of fresh herbs for flavor, but use some fresh herbs even if only parsley for artistic effects.
FAVORITE COMBINATIONS:
Rosemary in everything
Parsley, Sage, Rosemary and Thyme
Tarragon and Garlic
Dill, Garlic and dried red peppers
Basil, Garlic, and dried red peppers
Opal Basil with white wine vinegar turns it pink
Pineapple Sage blossoms with white wine vinegar turns it reddish
Pineapple Sage, ginger, cranberries, and garlic
Pineapple Sage, spearmint, and lemon thyme
Lemon thyme and sage
GARLIC should be peeled, rinsed and dryed.Be careful pushing the garlic on the skewers they are very sharp (I like to string the garlic cloves on bamboo skewers, lengthwise, insert into bottle gently holding and pushing the clove closest to the opening as you push the skewer down into the bottle, repeat action until the entire skewer is inside). If using elephant garlic cut into smallpieces and do as for regular garlic.
GREEN ONIONS should be washed, patted dry and the stems cut to bottle length before inserted. Leaving the “root” end on is optional. I like the looks with it on and use it this way quite often. RED OR WHITE ONIONS can be peeled, sliced in rings and added in small amount to most combinations (they can be overpowering)
PEPPERS should have the top and seeds removed, washed, patted dry and cut into strips that will fit through the bottle top. NOTE: Be sure to wear rubber gloves when working with any hot peppers.
For a recycled 1.5 liter wine bottle, I use 3 or 4 Anaheim peppers, 2 sweet red peppers, 1 sweet green pepper, and 1 or 2 Jalapeno peppers. Garlic is optional. Fill with white wine vinegar and use until it looks "bad," about 4 months. DRIED PEPPERS should be cut down one side lengthwise to prevent floating.
SPICES should be used whole, never ground or powdered. Test any mustard seed you use, some will make the vinegar cloudy.
FAVORITES: Juniper Berries, bay leaves, allspice, cloves, coriander seed, cumin seed, peppercorns (all types).
Recipe
READY, SET, GO
Take the prepared bottle, add all the spices first.
Next put in garlic skewer (garlic can be dropped in bottom without skewer).
Add fresh herbs, leaving the parsley for last (it’s great for holding down any floating spices). To arrange the fresh herbs, use a long bamboo skewer as a tool.
Finish by adding your favorite vinegar. Fill to 1/2 inch of the top and push stopper in 1/2 way.
Let set 24 hours and then refill again (the herbs and spices will soak up some of the vinegar).
It’s now ready and can be used right away. The flavor will become stronger as it sits. After using, refill with vinegar right away and most will last 6 to 8 months. (plant material must remain covered with vinegar).
CHIVE BLOSSOM VINEGAR
Pick blossoms, leaving 4 or 5 inches of stem.
Rinse with water and gently pat dry. Remove some of the blossoms from the stems and put into the bottle (add ones with stems, blossom end up).
Fill jar with white wine vinegar and cap. Add more vinegar in 24 hours. The blossoms with eventually turn the vinegar a beautiful pink, they will lose most of their color, the vinegar will have a subtle garlic flavor.
This will last about 3 months. Wonderful in salad dressings.
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NOW THAT I MADE IT WHAT CAN I DO WITH IT?
Herb vinegar can be used in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Add it to bottled barbecue sauce.
Use it in a homemade mustard recipe.
Make a basting brush by tying 3 or 4 six-inch pieces of rosemary together at the top with cotton string..Yum!
Use it in your favorite vinaigrette dressing or marinade.
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