|
Blackberry Vinegar
1/2 cup
Blackberries
1 cup
Vinegar, white
Soak the blackberries in the vinegar for 3 hours, then pass the mixture
through a food mill. Discard
the seeds.
_______________________________________________________
Herb Vinegar
To make an herb
vinegar, put rinsed and dried herbs and any spices into a sterilized
750-ml wine bottle and add about 3 cups vinegar, filling to within
1/4 inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.
With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley,
2 Tbsp black peppercorns
or 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil
With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs
fresh rosemary
With rice wine vinegar, use: 4 sprigs fresh cilantro 2 Tbsp dried
star anise
_______________________________________________________
Garlic Vinegar
6 cloves
garlic
1 quart
red wine or cider vinegar
Peel, then crush the garlic cloves and put them in a quart jar or bottle.
heat the vinegar to the boiling point, then pour it into the jar. Cover
and store in a cool place, out of the sunlight, for 10 days to 2
weeks. Shake occasionally. Strain into bottles (or any container
that you choose) and stop with a cork.
_______________________________________________________
Ginger Vinegar
1
tablespoon minced fresh ginger
1 cup
white wine vinegar
Mix the ginger and the vinegar together in a sterilized 1/2-pint mason
jar. Place a sterilized seal on top a screw on the ring. Set the jar
aside for 1 week to steep, out of direct sunlight and away from
heat. Strain the contents through a fine sieve into a 2-cup glass
measuring cup. Clean out the sieve. Rinse the Mason jar and return
the strained vinegar to the jar. Rinse the measuring cup. Line the
sieve with a moist flat-bottom coffee filter and set it over the
cup. Strain the vinegar through again, a bit at a time, allowing it
to drip into the measuring cup. Pour the vinegar into an 8-oz bottle
or cruet and seal with a cork. The vinegar should be ready to use
immediately, with a shelf life of at least 1 year.
_______________________________________________________
Mint Vinegar
1
quart white wine vinegar
1/2 cup
granulate sugar
2 cups
fresh mint leaves
Pour vinegar into a large saucepan and bring to a boil. Add the sugar and
the mint leaves. Stir to bruise the mint a little so it will release its
oil. Cook at a low boil for 5 minutes, then strain into bottles. When
cool, put a few fresh mint sprigs in each bottle for decoration,
cover and let stand for a week (out of the sun) before using.
_______________________________________________________
Mixed Herb Vinegar
1
pint red
wine vinegar
1 piece
cider vinegar
2
peeled, halved garlic cloves
1 branch
tarragon
1 sprig
thyme
2 sprigs
fresh oregano
1 small
stalk sweet basil
6
black peppercorns
Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,
peppercorns and cover. Let stand in a cool place, out of the sun, for
three weeks. Shake occasionally. Pour into bottles and stop with
cork.
_______________________________________________________
Oriental Vinegar
2 cups
rice wine vinegar
6
black whole peppercorns
1 chunk
peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch)
1 thin 1-inch strip lemon
zest
1 14- to 15- inch stalk
lemon grass
Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and
dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer
leaf, and cut it in half crosswise. Add the lemon grass to the bottle.
Seal with a cork and steep for 1 week. The vinegar should be ready to use
immediately after steeping, with a shelf life of at least 1 year. YIELD: 2
cups
_______________________________________________________
Peach Vinegar
2
cups white wine
vinegar
1 pound
peaches, stoned and cut into 1-inch cubes
Put the vinegar into a medium, non reactive saucepan and warm over low
heat just until it begins to give off vapor (do not bring to a boil). Stir
in the peach cubes and cook for 1 minute. Pour the mixture into a
sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to
15 minutes.Place a sterilized seal on top of the jar, screw on the ring,
and shake a few times to mix. Store the jar out of direct sunlight and
away from heat for 5 days, shaking it periodically, while the mixture
steeps (the vinegar will absorb most of the pigment from the fruit).
Strain the contents through a fine sieve into a 4-cup glass measuring cup.
Discard the fruit residue and rinse the sieve. Rinse the Mason jar and
return the strained vinegar to the jar. Dampen a flat-bottom coffee filter
and fit it into the sieve. Rinse the measuring cup, place the sieve on
top, and pour in the vinegar a bit at a time, allowing it to drip into the
measuring cup. Transfer the vinegar to flasks, bottles, or cruets. The
vinegar should be ready to use immediately, with a shelf life of at least
1 year.
YIELD: 2 cups
Variation:
To make Peach Mint Vinegar, place 1 sprig fresh mint in the container
before pouring in the vinegar. Fill, seal, and let steep out of direct
sunlight and away from heat for 1 day before using or shipping.
_______________________________________________________
Raspberry Vinegar
4 lb
Raspberries
2 cup Vinegar
1 cup Sugar
Mash the berries and add the vinegar and let stand for 4 days. To each cup
of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes.
Strain and bottle.
_______________________________________________________
Raspberry Vinegar No. 2
6 cup
Raspberries
1 qt Distilled White Vinegar
1/2 cup
Sugar
Place the berries in a large container. Bring the sugar and vinegar
to a boil and pour over the berries. Stir and cover. Cool and
refrigerate for 30 days. To process, strain the liquid through a
piece of cheesecloth into a large pot. Bring to a boil and simmer
for 5 minutes. Remove from the heat and pour into hot sterilized jars,
cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit for 30 days
to attain its full body and flavour. Serve with salads, as a marinade for
meats, poultry, or fish, or for something unusual sprinkle over French
fried sweet potatoes. Try using the vinegar in salad dressings.
_______________________________________________________
Raspberry Vinegar No. 3
6 cups
white wine vinegar
1 pint
red raspberries, plus 1/2 pint (optional) for decoration
In a medium, non reactive saucepan over low heat, warm the vinegar just
until it begins to give off steam (do not bring to a boil). Put 1 pint of
the raspberries into a fine sieve fitted over a sterilized 1/2-gallon
clamp jar.
Pour the warm vinegar over the berries and let it run into the jar, then
add the berries to the jar. Allow the mixture to cool 20 to 30 minutes to
room temperature, then seal and shake the jar gently. Set the jar out of
direct sunlight and away from heat to steep for 4 days, shaking it every
so often.
While steeping, the vinegar will take on a raspberry hue and the
fruit will lose most of its color. Strain the mixture through a fine sieve
into a large batter bowl (with a handle or into a large, non reactive
saucepan. Rinse the jar and return the strained vinegar to it. Rinse the
bowl or saucepan.
Dump the fruit
and rinse the sieve. Dampen a flat-bottom coffee filter, then line the
sieve with the filter and fit it over the bowl or saucepan. Pour in the
vinegar a bit at a time, allowing it to drip into the receptacle. Transfer
the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole
raspberries on a wooden skewer and put the skewer into the container
before filling. The vinegar should be ready to use immediately, with a
shelf life of at least 1 year.
_______________________________________________________
Mint and Celery Vinegar
1/2
Cup
fresh mint leaves
1/2 Cup
fresh celery leaves (yellow leaves)
3 Cups
champagne vinegar or mild white vinegar
In a heavy bottomed glass jar, crush the mint and celery leaves with a
wood spoon. Store for 1 month in a cool, dark place. Strain through
cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.
Yield: 3 cups
_______________________________________________________
Pineapple Vinegar
2
Cups chopped fresh
pineapple
3 Cups
Rice Wine Vinegar Or Mild White Vinegar
Sugar -- to
taste, if Necessary
Place the pineapple in a sterile glass jar or bottle. Add sugar to taste,
if the fruit is not sweet enough. Pour the vinegar over the fruit. Cover
and store in a cool, dark place for 6 to 14 days, checking for strength of
flavour that you like. Strain through cheesecloth or a paper coffee
filter and refrigerate. Yield: about 3 cups
_______________________________________________________
Chilli Vinegar
1
cup Dried red chili
peppers, 1" to 2" long, plus 3 extra Optional
4
med Garlic
cloves, peeled
5 long
Rosemary sprigs, fresh
3 cup
Distilled white vinegar
Place chillies, garlic and rosemary in clean 2 qt. glass jar and crush
them with a wooden spoon. Heat vinegar until, warm, then pour over herbs.
Set jar on sunny windowsill for 2 weeks, or until vinegar reaches desired
strength.. Strain through sieve and pour into three sterilized 1/2 pt.
glass jars. Add 1 chilli pepper per jar if desired. Seal and label.. Makes
3 cups..
_______________________________________________________
Rosemary or Tarragon Vinegar
1
Cup Loosely
Packed Fresh Rosemary Or Tarragon
2 Cups
Sherry Vinegar Or White Wine Vinegar
Place the herbs in a clean, sterilized jar and use a spoon to bruise them
slightly. Pour the vinegar over the herbs and cover the jar tightly.
Put the jar in a dark place at room temperature to let the herb-vinegar
mixture steep. Shake the jar every few days and taste the vinegar
after one week. If the flavour is not strong enough, let it
stand for another 1-3 weeks, checking the flavour weekly. If an even
stronger flavour is desired, repeat the steeping process with fresh
herbs. When the flavour is right, strain the vinegar into a
different sterilized bottle; cap tightly.
_______________________________________________________
Raspberry - Rose Geranium
Vinegar
4
cup Red
wine vinegar
1 cup
Rose geranium leaves, Washed and patted dry
2 cup
Raspberries
1/4 cup
Raspberries for final Bottling
1 or 2
fresh geranium leaves For final bottling
Heat the vinegar and geranium leaves in a non reactive saucepan until hot
but not boiling. Place the raspberries in a wide mouthed quart (or
larger) jar and crush lightly with a wooden spoon. Pour in the hot
vinegar and geranium leaves. Cover the jar with plastic wrap and
secure with string or a rubber band. Season for at least 2 weeks in
a cool, dimly lit place, swirling contents occasionally. Strain the
vinegar through a sieve lined with 2 layers of dampened cheesecloth into a
sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf.
Cap or cork the bottle. Makes 1 quart.
_______________________________________________________
Spicy Mixed Herb Vinegar
1 pint
red wine vinegar
1 pint
cider vinegar
2
peeled, halved garlic cloves
1 branch
tarragon
1 sprig
thyme
2 sprigs
fresh oregano
1 small
stalk sweet basil
6
black peppercorns
1
teaspoon fennel seeds
Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,
peppercorns and cover. Let stand in a cool place, out of the sun, for
three weeks. Shake occasionally. Pour into bottles and stop with
cork.
_______________________________________________________
Cherry Vinegar
1 cup
Tart cherries, pitted
2 cups White wine vinegar or rice Vinegar
Puree cherries with vinegar. Transfer to stainless steel or enamel bowl
and cover with plastic wrap. Set in a cool place for 7 to 10 days. Strain
through a coffee filter-lined sieve. Pour vinegar into sterilized bottles.
Makes 2.5 cups
Use to marinate chicken or pork before BBQ or sprinkle it on fruit or
salads for an unusual flavour. Its delightful taste and sparkling colour
make it a natural hostess gift.
_______________________________________________________
Red Basil Vinegar
2 cups
fresh sweet basil leaves
1 quart
red wine vinegar
Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat
the vinegar to the boiling point, then pour it into the jar. Cover and let
stand in a cool place, out of the sun, for 10 days to 2 weeks. Strain into
bottles. Drop one or two fresh basil stalks into each bottle (for
decoration), then stop with cork.
|