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Yield:
1
Ingredients:
Instructions:
Instructions: You can use a combination of herbs, or a single herb depending on what you like. Choose your herbs, bruise or crush or crumple and put them in a jar, add crushed garlic, grated fresh peppercorns etc. Heat white wine vinegar to boiling and pour over the herbs, screw on the lid and let set at room temp for 2 days. Taste to see if the flavors are right (a drop on a slice of bread works well.) Strain the vinegar thru a coffee filter. Put a few sprigs of fresh herbs in your bottles of choice, add a clove or so of garlic, maybe a couple of whole chili peppers for color. Add the filtered vinegar, decorate the bottle. Presto a wonderful gift.
Some combination ideas. Thyme, Lemon Peel, and Black Pepper 1 large sprig of thyme 1 long spiral of lemon peel 2 C white wine vinegar Three-Peppercorn Vinegar 1 teaspoon black peppercorns 1 teaspoon white peppercorns 1 teaspoon green peppercorns(from a jar or can) Bring the vinegar to a boil, remove from heat, add the black and white peppercorns. Let sit till cool, then pour into your bottles, dividing the peppercorns evenly. Now add the green peppercorns. Store for 2-3 weeks before using. This makes a beautiful presentation! Provencal Vinegar 1 sprig of thyme 1 sprig of rosemary 1 small bay leaf 1 large clove of garlic, peeled 1 strip of orange peel about 1" by 4" 1 pint of white wine vinegar Put all seasonings in bottle, add vinegar. Seal. Store for a month before using. Shake every day or so. Note: I have crammed a lot of herbs peppercorns, chilis, garlic, etc into a quart sized bottle and filled it with vinegar, used the vinegar and added more white vinegar and it still had wonderful flavor. Note from Kaylin of RF4RP: Be sure to use safe food handling practices when making flavored vinegars. They should always be stored in a refrigerator, and should only be kept for a safe amount of time. If you have any questions about the safety of this or any other recipe you plan to use, a good resource is always your County Extension Office. [Spike says "amen" to that!] Email this Recipe:
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