* Exported from MasterCook * Flavored Vinegars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** FLAVORED VINEGARS are used the same way you use a regular vinegar. Preparing a flavored vinegar is a very simple process. First of all, use any kind of vinegar as the base. However, the vinegar should not overpower the flavoring you are adding. White vinegar is the best to use with delicate flavors. Cider vinegar is good with spices. Taste testing will let you know if you have paired up complementary flavors. The quickest way to prepare flavored vinegar is to hear the vinegar in a stainless steel or enamel pan until the vinegar is hot but not boiling. Pour hot vinegar over your herb or spice. Cover with cheesecloth and let is tand in a dark, warm plae for one to two weeks. Filter the vinegar through paper coffee filters or layers of cheesecloth. Pour into a clean, sterilized bottle. If you are not pleased with the intensity of the flavor, simply add additional seasonings and let it stand for a while longer. On the other hand, if it is too strong, simply dilute with plain vinegar. HERB VINEGAR: To make an herb vinegar, start with 1 cup of lightly packed herb leaves per quart of vinegar. Crushed leaves are more potent and will release more of their essence than would a whole leaf. FLower vinegars take thesame ratio but some of the more delicately scented flowers will need to be doubled in the ratio. Prepare herb vinegar exactly as you do the flavored vinegar but heat the vinegar to lukewarm only - not to boiling. FRUIT VINEGARS: To make fruit vinegars use about 1 pound of chopped or mashed fresh fruit. The best fruit to use is peach or cherry. It will flavor a quart of vinegar perfectly. If using berries, allow about a pint of blueberries or raspberries per quart of vinegar. RASPBERRY VINEGAR: 12-ounes white wine vinegar, 14 cup frozen raspberries, thawed, 1/2 cup raspberry liqueur Combine all ingredients, cover and let stand for 5 days or longer at room temperature. Strain vinegar and pour into a sterilized bottle. Discard raspberries. Makes 16 ounces. GOOD IDEAS FOR SERVING RASPBERRY VINEGAR" Toss fresh blueberries and raspberries with honey and raspberry vinegar. Chill until very cold. Serve in melon rings. Saute calves liver in a skillet. Serve with very well-cooked sauteed onions flavored with raspberry vinegar. Great on spinach salads and baked apples. Serve over hot, baked chicken. MIXED HERB VINEGAR: 2 T. dried rosemary, 2 T. dried thyme, 2 shallots peeled and diced, 1 tsp. dried parsley, 3 whole peppercorns2 cups red wine vinegar. Place rosemary, thyme, shallots, parsley and peppercorns in a clean quart jar. In a medium saucepan, bring vinegar just to the boiling point. Pour over herbs in quart jar. Cap jar and let it seep for two weeks or longer at room temp. Strain vinegar and pour into a sterilized bottle. Add a sprig of rosemary or thyme for decoration. Makes 16 ounces. NASTURTIUM VINEGAR: Warm 1 quart wine vinegar to lukewarm. Place 1 cup nasturtium petals, 1 chopped shallot and tsp. cracked peppercorns in a jar. Crush gently with the back of a wooden spoon. Add vinegar and cover tightly. If thelid you are using is metal, be sure to line with plastic wrap. Let stand in a warm place about 4 weeks. Strain into clean, sterilized bottle. Cork tightly. Makes 1 quart. Use nasturtium vinegar when a recipe calls for a peppery flavor. Excellent for pickled eggs and as a marinade for grilling meats. 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, turning every few days. Check after 3 weeks. Check periodically to make sure the vinegar is still covering the dill. Add more as needed. Great served with fish dishes or in leafy salads. Also good in cabbage dishes, coleslaw, three bean and potato salad dishes. Use for poaching all kinds of fish and toss with slices of onion and cucumbers for a refreshing salad. LEMON GARLIC VINEGAR: Heat 1 quart white wine or distilled vinegar (do not boil). Pour over peel of 2 lemons and 2 cloves crushed garlic in a crock or jar. Let stand, covered in a warm place for 2 weeks. Check for flavor. When it has reached the flavor you desire, strain into clean bottles. Or, combine vinegar, lemon peel and garlic. Cover and let stand for 3-4 weeks. Bottle. Makes 1 quart. Make a vinaigrette with lemon garlic vinegar and use to marinate poached fish fillets or steaks. BASIL GARLIC VINEGAR: Fill a bottle or jar loosely with fresh basil sprigs and 5 cloves of peeled garlic. Use white wine vinegar. Place on windowsill to brew for 2 weeks. Great served on freshly sliced tomatoes, Excellent for stir frying vegetables and good for marinating vegetbles overnight (use carrots, cucumbers, squash and green peppers). STRAWBERRY VINEGAR: Press 1 package (1o ounces) frozen strawberries, thawed, through a strainer to measure 3/4 cup. Heat strawberry juice, 3 cups white or cider vinegar and 1 cup sugar to boiling, stirring frequently. Boil and stir 1 minute. Cool. Pour into bottles and cover tightly. Use in salad dressing and as marinades. Makes 1 qt. LAVENDAR VINEGAR: Using 2 large fresh lavendar sprigs with flowers - use wine vinegar. Place in a clean, sterilized bottle and palce in windowsill for 2-3 weeks. Very pleasing rosemary-like flavor that is perfect on fruit salads. FLAVORED VINEGAR QUICK HINTS: Place washed and dried whole herbs or vegetables in a bottle or other container and pour in vinegar or oil until filled. To extra virgin olive oil add: dried hot peppers, whole peeled shallots, 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 SOUTHWESTERN VINEGAR: Use 2 sprigs each of fresh oregano and coriander, 4 large peeled garlic cloves, 1/2 thinly sliced lemon slice, 4 small red chili peppers, and 3 to 4 peppercorns. Use white wine viengar. Place in a clean, sterilized jar and place in a windowsill to brew for 2 weeks. Great as a marinade for pork or beef. - - - - - - - - - - - - - - - - - -