Flavored Vinegar


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Posted by Karen on October 11, 2001 at 02:21:04:

In Reply to: Flavored Vinegar posted by Jackie on October 10, 2001 at 20:05:58:

Flavored Vinegars and Oils

http://www.ext.colostate.edu/pubs/foodnut/09340.html

http://www.fatfree.com/recipes/vinegars/

http://www.thefamilycorner.com/homegarden/garden/5.shtml
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Blueberry Balsamic Vinegar

4 cups frozen, thawed or fresh blueberries
1 quart balsamic vinegar
1/4 cup sugar
lime peel cut in strips from 1 lime (green part only)
1 (3-inch) cinnamon stick

In a large nonreactive saucepan crush blueberries with a potato masher or back of a
heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat
and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl.
Cover and refrigerate for 2 days to allow flavors to blend.

Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture
into strainer, pressing out as much liquid as possible. Discard solids.

Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered,
indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken
or beef.

Yield: 5-1/2 cups
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Basil Infused Vinegar

Use this vinegar in any recipe using tomatoes or calling for basil and vinegar as ingredients.

Use to make salad dressing or simmer to half volume to make a reduction for meat marinade, sauce , or other recipes.

2 cups basil leaves, washed, dried, & coarsely chopped
4 cups vinegar
2 cloves garlic, crushed

Wash and sterilize a large (2 quart) glass jar or
container. Sterilize the jar by submerging it in
water in a large pot or water bath canner. Bring
water to a full boil and boil for 10 minutes.

Add the chopped basil and garlic to the sterilized
container.

Heat the vinegar to just below boiling, about 190-195° F.
Pour the vinegar over the basil and garlic. Stir.

Cover with plastic wrap and secure with a rubber band.
Allow the vinegar to steep undisturbed, at room temperature
for 2 to 4 weeks. It takes about 3-4 weeks for the vinegar
to develop full flavor.

When ready, strain the vinegar and discard the basil and
garlic. Pour vinegar into sterilized bottles or jars.
Add a sprig of washed basil for decoration before closing
the jars, if desired.

Refrigerating your flavored vinegar will extend the quality
and fresh herb flavor for 6-8 months. If your vinegar develops
mold or signs of spoilage such as bubbling, cloudiness, or sliminess,
throw it away without using any of the vinegar for any purpose.

Note: Several types of vinegar may be used. Clear vinegar produces
a lovely green color from the herb infusion. White distilled vinegar
is clear in color and has a sharp acidic taste by itself. It is a good
choice for delicately flavored herbs and it will work well in this recipe.
White wine or champagne vinegar is more expensive, but they produce wonderful
herb infused vinegar. Apple cider vinegar blends best with fruits and berries.
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Garlic Vinegar

5 Or 6 cloves garlic, peeled and halved
Red Wine Vinegar, white wine vinegar, or Oriental rice vinegar

Scald and let dry completely a pint jar that has a good cap or
lid, put into it the peeled and halved garlic cloves, and fill
it with vinegar that has been heated just to the boiling point.
Let the vinegar cool, uncovered, then cap the jar or bottle.

Let the vinegar stand about 2 weeks, shaking it occasionally,
then sniff; if strong enough, strain the vinegar into a second
scalded, dry container, cover it, and store it at room temperature.

Note: For very strongly flavored vinegar, the strained vinegar may
be reheated and poured over a fresh batch of garlic and the procedure
repeated from that point.
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Cranberry Vinegar

1-1/4 cup rice wine vinegar
3 tablespoons honey
1-1/2 cups cranberries

Combine all ingredients in a double boiler. Heat
over simmering water for 10 minutes.

Package in a clean, sterilized jar.* Cover and
store in a cool place for 3 weeks.

When ready to give, strain and pour into decorative
bottles, pressing juices out of fruit with a spoon.
Seal and label bottle.

* To sterilize jars and bottles, immerse them in a
pan of boiling water for 15 minutes. Remove the pan
from the heat, but let the jars stand in the hot water
until ready to use.
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Raspberry vinegar

1 gallon white vinegar (128 oz.)
1 quart raspberries, packed tight (4 cups)

Rinse the berries.

Heat the vinegar, but don’t boil it (you can do
this in the microwave).

Pour the vinegar over the raspberries and stir well.
(Do not use a metal pot unless it’s stainless steel.)

Cover and let stand at least 2 weeks, stirring or shaking
occasionally.

Strain through a sieve, strain again through a coffee filter,
then bottle. Do not use metal caps. (Salad dressing bottles
work well.) You can add a few fresh or frozen raspberries to
the bottle. Vinegar will fade if left out in the light.
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Italian Herb Vinegar

1/2 cup chopped fresh rosemary
1/4 cup chopped fresh chives
1/2 cup chopped fresh thyme
1/4 cup chopped fresh oregano
1 sprig fresh parsley, chopped
4 shallots, thinly sliced
12 peppercorns
3-3/4 cups white wine vinegar (5% acidity)
Additional fresh rosemary, oregano, and thyme sprigs (optional)

Place chopped herbs, shallots, and peppercorns in a
large glass container.

Bring vinegar to a boil, and pour over herb mixture.
Cover and let stand at room temperature 2 weeks.

Pour mixture through a wire-mesh strainer into decorative
bottles, discarding solids. Add sprigs of fresh rosemary,
oregano, and thyme, if desired, and seal.

Store bottles in a cool, dry place up to 6 months.



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