| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Loosely packed fresh tarragon leaves, about |
| 3 |
c |
White-wine or cider vinegar |
| 1/3 |
c |
Chopped fresh dillweed |
| 1 |
ts |
Dillseed |
| 1 |
qt |
Cider vinegar |
| 1 |
c |
Fresh raspberries |
|
|
Distilled white or wine viengar |
| 1/2 |
c |
Coarsely chopped fresh basil leaves |
| 2 |
|
Cloves split, peeled garlic |
|
|
Wine or Distilled White Vinegar |
| 1 |
|
Lemon, peel removed in a thin spiral |
| 4 |
|
Thyme sprigs (up to 5) |
|
|
Distilled White Vinegar |
| 1 |
|
New sprig of fresh thyme, if desired |
| 2 |
|
Jalapeno peppers |
| 2 |
|
Cloves split, peeled garlic |
|
|
Wine or Apple Cider Vinegar |
| 1 |
qt |
Red wine vinegar |
| 1/4 |
c |
Fresh parsley |
| 1/2 |
c |
Fresh basil -or- |
| 1 1/2 |
tb |
Dried |
| 1 |
tb |
Fresh marjarom or 1 tsp dried |
| 1 |
|
Bay leaf |
| 1 1/2 |
ts |
Mustard seed |
| 1/2 |
ts |
Black peppercorns, cracked |
| 1/2 |
c |
Tarragon vinegar |
| 2 |
tb |
Dijon-style mustard |
| 1/2 |
ts |
Black pepper |
| 1 |
c |
Olive oil |
| 2 |
tb |
Fresh dill, chopped |
INSTRUCTIONS
TARRAGON VINEGAR
DILL VINEGAR
RASPBERRY VINEGAR
BASIL GARLIC VINEGAR
LEMON THYME
JALAPENO GARLIC
HERBAL RED WINE VINEGAR
MUSTARD VINAIGRETTE
Flavored vinegars are great fun to give as gifts but there are a few simple
precautions you need to take.
Because vinegar is high in acid, it does not support the growth of botulism
bacteria. Some vinegars, however, may support the growth of E. coli
bacteria, so some precautions are well advised.
First boil the bottles you will be using in a pan of waer for 10 minutes to
sanitize them. Second, dip the herbs in a sanitizing bleach solution of 1
T. bleach in a gallon of water. Rinse the herbs thoroughly in cold running
water, pat dry and place a sprig or two in each bottle. Next, heat the
vinegar to 160 degrees F and pour over the herbs in the bottle. If the
herbs are heated in the vinegar, they won't look as good.
Although any vinegar will work, distilled white vinegar is best when using
herbs. Apple cider vinegar blends well with fruits. Rice and wine vinegars
need to be used with caution as they contain proteins that cna provide an
excellent medium for bacterial growth.
Flavored vinegars take 3-4 weeks to develop their full potential. They are
best stored in a cool dark place and used within three to four months.
TARRAGON VINEGAR: Using instructions above, combine tarragon and vinegar in
quart jar with a tight fittig lid. Cover and let stand 2 weeks, then
strain, bottle and cap.
DILL VINEGAR: Combine all ingredients in a quart jar with tight-fitting
lid. Cover and let stand in warm place at least 2 weeks. Strain and use in
salad dresssing or fish dishes.
RASPBERRY VINEGAR: Bruice 1 cup fresh raspberries lightly and place i
sterilized pint jar. Heat distilled white or wine viengar to just below the
boiling point. Fill jar with vinegar and cap tightly. Allow to stand 2-3
weeks. Strain viengar, discarding fruit (I keep some in). Pour vinegar into
a clean sterilized jar. Seal tightly. Use in dressing for mixed green or
fruit salads or in marinades for chicken (From Heinz)
BASIL GARLIC VINEGAR: Place 1/2 cup coarsely chopped fresh basil leaves and
2 cloves split peeled garlic in sterilized pint jar. Heat Wine or Distilled
White Vinegar to just below boiling point. Fill jar with vinegar and cap
tightly. Allow to stand 3-4 weeks. Strain vinegar, discarding basil
continued in part 2
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