INGREDIENTS

INSTRUCTIONS

TEXT
ACID: Vinegar can corrode metals because it's acidic by nature (usually 4%
to 6%), so you'll need to use glass or nonmetal containers and lids. On the
upside, a high acid content also makes vinegar an unfriendly environment
for bacteria, so you don't need to worry about spoilage.
MOTHER: If you buy an unpasteurized vinegar, however, don't be alarmed if a
white film forms on the top. It's the harmless "mother" used to ferment
vinegar. Just peel off and discard.
FLAVORING: Drop a sprig of fresh rosemary or a few leaves of basil into
some plain vinegar, and not very much happens. But gently crush the leaves
between your fingers, and shazam! the "bruised" herb begins to release
Pungent flavors that will seep into the vinegar as it ages. The results are
dramatic. Just a little bit goes a long way.
POTENCY: Be sure, though, to match vinegars with the ingredients you add to
them. Tart berries or strong flavored herbs (such as rosemary) can stand up
to the boldness of red wine vinegar, while white wine or rice vinegars are
best with milder fruits and herbs.
SHELFLIFE: You'll also want to keep the batches small to keep flavors
potent. Vinegars made with fruit, for example, stay at their flavor, peak
for three to six months; vinegars made with herbs do so for about six
months. But you can still use these vinegars beyond our recommended time
periods. Their high acid content keeps them safe indefinitely. They just
won't taste as intense.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta
and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Can’t change? Jesus frees us”