Prep Time: 0 mins
Total Time: 0 mins
Yield: 1batch
About This Recipe
“Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation. “
Ingredients
Vinegar de Provence
1/3 cupfresh thyme, chopped
1/3 cupfresh rosemary, chopped
5bay leaves
1orange peel, peeled off in one continuous spiraling strip
3cupswhite wine vinegar
Vinegar de Italian
1/3 cupfresh oregano, chopped
1/3 cupfresh basil, chopped
2clovesgarlic, peeled
20 -30whole black peppercorns
2smallhot red pepper
3cupswhite wine vinegar
Directions
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise herbs.Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
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