INGREDIENTS

INSTRUCTIONS

DILL VINEGAR: Fill bottle or jar loosely to about 2/3 full with fresh
dill. Use white wine vinegar. Tightly secure the cap. Set in a sunny
windowsill to brew, turing every few days. Check after 3 weeks. Check
periodically to make sure the vinegar is still covering the dill. Add
more as needed.  ITALIAN HERB VINEGAR: In a medium saucepan, combine
all ingredients.  Over high heat, bring to a boil. Turn heat to low and
simmer, covered  for 5 minutes. Pour mixture into a quart bottle with a
tight fitting  lid. Let stand for 2 weeks. Strain, only if desired. To
store, pour  into smaller bottles with tight-fitting lids. Use in salad
dressing  or in marinades for fish or poultry. Whip up a platter of
antipasto  vegetbles and top with this vinegar and oil. Great for
marinating  flank steak and grilling!  SOUTHWESTERN VINEGAR: Use 2
sprigs each of fresh oregano and  coriander, 4 large peeled garlic
cloves, 1/2 thinly sliced lemon, 4  small red chili pwppers, and 3-4
peppercorns. Use white wine vinegar.  Place in a clean, sterilized jar
and place in windowsill to brew for  2 weeks. Great as a marinade for
pork or beef.  CANBERRY-CINNAMON VINEGAR: Place cinnamon in a clean
1-quart jar and  set aside.  In a colander, thoroughly rinse
cranberries with cold water and drain  well. In a stainless steel
saucepan bring the cranberries, cider  vinegar, dry red wine and sugar
to boiling. Boil gently, uncovered  for 3 minutes. Pour hot cranberry
mixture over the cinnamon in a jar.  Cover and let stand in a cool, dry
place for 1 week.  Line a colander with a coffee filter. Pour mixture
through colander  and let drain into a bowl. Transfer strained liquid
to 3 clean  half-pint bottles or jars. Cover tightly and store up to 6
months.  Makes 3 half-pint jars.  LAVENDER VINEGAR: Use 2 large fresh
lavender sprigs with flowers. Use  white wine vinegar. Place in a
clean, sterilized bottle and place in  windowsill for 2-3 weeks. Very
pleasing rosemary-like flavor that is  great on fruit salads.  FLAVORED
VINEGAR QUICK HINTS:  TO EXTRA VIRGIN OLIVE OIL ADD - dried hot
peppers, whole peeled  shlalots, whole peeled garlic cloves, tarragon,
sage, basil, chervil  or a combination of any of these.  TO RED WINE
VINEGAR ADD - whole peeled shallots, whole peeled garlic  cloves, or
tarragon  TO WHITE OR CIDER VINEGAR ADD - dill, mint, lemon peel,
thyme, mustard  seed, or lemon grass.  TO RICE WINE VINEGAR ADD -
peeled ginger or whole green onions.  FLAVORED VINEGAR GARNISHES  Use
small bamboo skewers and weave herbs. Drop into prepared vinegar  Dried
chili peppers, small chunks of peeled garlic, or spirals of  oranges
and lemons impaled on bamboo skewers can be dropped into your  homemade
vinegar.  Dried seeds and spices such as cloves, dill, peppercorns, or
chiles  can  continued in part 2

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