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Making Herb Vinegars 1

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CATEGORY CUISINE TAG YIELD
Condiments, Herbs 1 Servings

INGREDIENTS

INSTRUCTIONS

Gently rinse herbs; shake out excess moisture and allow to dry
naturally, or pat dry carefully. Remove any damaged or discolored
leaves and woody stems. Twist or wring the herbs to release their
volatile oils, and fill a clean glass gallon jar 2/3 full of the
herbs. Add other flavorings as desired (peeled garlic, dried red
chiles, citrus peel, flower petals, ginger, spices). Ginger and  garlic
should be peeled and gently mashed with the back of a wooden  spoon;
spices should be slightly crushed with a mortar and pestle.  Heat a
good quality vinegar until warm to the touch, but do not allow  it to
boil. Pour the vinegar over the herbs, stirring well and gently
bruising the herbs with the back of a wooden spoon. Cover with  plastic
wrap or a non-metal lid, and store in a cool place for a few  weeks,
stirring occasionally. Strain into sterilized decorative  bottles,
using a non-metal funnel and best quality paper coffee  filters or
double layers of cheesecloth, taking care not to disturb  sediment on
the bottom of the large jar. Place a fresh, unbruised  herb branch
(and/or chiles, garlic, citrus peel, and such) into each  bottle for
garnish. Cork or cap bottles, and store in a cool, dark  place away
from direct sunlight. Use within 6-8 months. As in fine  wine, sediment
naturally occurs in vinegar and will not impair  flavor. Red wine
vinegar and cider vinegar are apt to develop  sediment, as are herb
vinegars augmented with spices. Peeled garlic  cloves will darken or
discolor when left in the bottle. As you use  the vinegar, remember to
remove or submerge decorative herb sprigs  that are no longer covered.
From The Herb Garden Cookbook by Lucinda Hutson, Austin: Texas Monthly
Press, 1987, ISBN 0-87719-080-1 Converted by MMCONV vers. 1.00
Submitted By HELEN PEAGRAM   MSG 9261 Posted to MM-Recipes Digest V3
#217  Date: Sun, 11 Aug 1996 17:40:08 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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