Making flavored vinegars is simple and inexpensive to make. You can combine different fruits, vegetables and herbs and spices to come up with endless possiblities in your creations. Vinegar can be used in MANY different ways, but with this article we will stick to culinary uses.
First you will want to start off with a good quality of vinegar. Alot of people prefer using vinegars made from organic sources for more care in used in going through this process. Without going into the many varieties of vinegar (16 that I know of), we'll stick to using a good 5% acidity cider vinegar.
Wash and rinse well, the bottles and jars, utensils, and pots that will be used in making your flavored vinegars. Keep a notebook handy, so as you are creating your vinegar, you will have kept notes so as if it turns out so fantastic, you'll have the recipe. It will be good also, if adjustments need to be made. A bad vinegar will not get better over time. When using items to flavor, fresh is best, especially herbs. The lenghth of time to steep will depend on taste. Sample it after a week or so--you should have good flavor by then. After making them, keeping them out of sunlight is best. Make the vinegars in jars and transfer the finished vinegars into pretty bottles by straining the vinegar from jar into a coffee filter to remove settlement, then into the "wine bottle" type of container. Seal these bottles by placing a cork into it, placing a 4" ribbon over the cork and dipping into melted wax. Repeat the wax until the seal is thick.Label the jars.This makes a great gift--send along recipes for it's use.
In making the vinegars themselves, I heat my vinegar not to boil. With herbs, use lots to get the flavor. 1 cup fresh to 2 cups vinegar, or 1/2 cup dried to 2 cups vinegar. I heat the vinegar and place over herbs, let steep, strain and seal.
When using fruits, (raspberry or strawberry or many others, crush the fruits some.Cover the fruit with (always) 5% acidity vinegar. Tightly lid it and store for 5 days to 3-4 weeks. Strain and put into pan and add 1/4 to 1 cup of sugar or honey. Simmer (do not boil) for 3-5 minutes. Seal into jars.
Citrus vinegars: slice fruit, place into jars, add heated vinegar, cork and seal. Use these within 6 months.
Floral vinegars: use 1 cup clean, unsprayed flowers to 2 cups vinegar. Steep, starin, bottle and cork.
Vegetable vinegars: (Onions, peppers are the best.) slice, remove seeds if any. Use 1-2 cups of chopped vegetables to 4-5 cups of vinegar. Steep for a week or so. Strain, bottle and seal and enjoy!
The following are some combinations that work well together:
Dill, bay and garlic.
Horseradish, onions, and hot pepper.
Dill, mustard seeds, lemon balm, and garlic.
Garlic, basil, cracked nutmeg, and cloves.
Thyme, rosemary, hyssop, fennel, oregano, and garlic.
Basil, rosemary, tarragon, marjoram, mint, bay, dill seed, peppercorns, allspice, and cloves.
Lemon thyme, rosemary, black peppercorns.
Basil, oregano, garlic, peppercorns.
Thyme, rosemary, oregano, and basil.
Sage, parsley, and shallots.
Lemongrass, lemon verbena, lemon zest, and green peppercorns.
Cilantro, garlic, and fresh ginger root.
Mint, lemon basil, and lemon balm.
Mint and cardomom seeds.
Allspice berries, coriander seeds, mustard seeds, cloves, ginger root and 1 red pepper.
Peaches and cinnamon basil.
Raspberries and thyme.
Sweet cherries, amnise seed, and tarragon.
Cranberries, orange mint, orange zest, and a cinnamon stick.
Nectarines, and allspice,
Raspberries, rose geranium, and rose petals.
Apricots and allspice.
Blueberries, and purple basil.
Cranberries and rosemary.
Nasturtiums, shallots, and dill flowers.
Chive and garlic flowers.
Anise hyssop, fennel, and mint.
Elder flowers and candied ginger.
Borage and burnet flowers.
Carnations, cinnamon stick, and cloves.
Lavendar and mint flowers.
Onion, fennel, and tarragon.
Sweet red pepper, red hot peppers, garlic, rosemary and thyme.
Dill seed tops, ginger root, and sweet red pepper.
NOW DOESN'T THIS SOUND LIKE FUN??
