| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
White wine vinegar |
| 1 |
c |
Nasturtium petals |
| 1 |
|
Chopped shallot |
| 1 |
ts |
Cracked peppercorns |
| 4 |
c |
Red wine vinegar |
| 12 |
|
Sprigs fresh parsley |
| 2 |
ts |
Thyme leaves |
| 1 |
ts |
Rosemary leaves |
| 1 |
ts |
Sage leaves |
| 4 |
c |
Cider vinegar |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1 |
qt |
White vinegar |
| 1 |
c |
Sugar |
| 1 |
md |
Orange, orange peel from (orange portion only) |
| 2 |
pt |
Fresh strawberries |
| 1 |
qt |
Cider vinegar |
| 1 |
c |
Sugar |
INSTRUCTIONS
NASTURTIUM VINEGAR
PARSLEY, SAGE, ETC
SPICY CIDER VINEGAR
ORANGE VINEGAR
STRAWBERRY VINEGAR
NASTURTIUM VINEGAR: Warm 1 quart white wine vinegar to lukewarm. Place 1
cup nasturtium petals, 1 chopped shallot and 1 tsp. cracked peppercorns in
a jar; crush gently with the back of a wooden spoon. Add vinegar and cover
tightly. Do not use a metal lid. Let stand in a warm place about 4 weeks.
Strain into a clean, sterilized bottle. Makes 1 quart.
PARSLEY, SAGE, ROSEMARY AND THYME VINEGAR: Start with clean dry or
thoroughly washed fresh herbs. In a medium saucepan, place vinegar,
parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer,
covered for 5 minutes. Pour mixture into a 1-quart jar, cover and set aside
for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into
bottles with tight fitting covers, adding a sprig of parsley if desired.
Use in salad dressing, marinades for beef or sprinkled over vegetables.
Makes 1 quart.(Vinegar Institute)
SPICY CIDER VINEGAR: In a 1-quart jar, place vinegar, onion, garlic, red
pepper and black pepper. Cover and shake vigorously. Set aside for 2 weeks,
shaking occasionally. Strain out seasonings. Pour vinegars into stertilized
bottles with tight fitting lids. Use in salad dressings and marinades for
meat or fish. Makes 1 quart. (Vinegar Institute)
ORANGE VINEGAR: In a large sauce pot place vinegar, sugar and orange peel.
Bring to a boil. Reduce heat and simmer, covered for 20 minutes. Transfer
vinegar and orange peel to a 1 quart jar. Cover tightly. (Vinegar
Institute)
STRAWBERRY VINEGAR: Remove stems from strawberries; halve strawberries, set
1/4 cup aside. In a large bowl, place remaining strawberries. Pour vinegar
over strawberries. Cover and set aside for 1 hour.
Transfer vinegar and strawberrie to a large saucepot. Add sugar, bring to a
boil. Reduce heat and simmer, covered for 10 minutes. Strain out strawberry
mixture, pressing out as much liquid as possible. Pour vinegar into a 1 1/2
quart jar. Add reserved strawberries. Cover tightly. Makes 1 1/2 quarts
(Vinegar Institute)
Posted to EAT-L Digest 16 Sep 96
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Mon, 16 Sep 1996 19:29:34 +0000
A Message from our Provider:
“Famous last words: I’ll get right with God later”