Flavored vinegars

Yield: 1 Servings

Measure Ingredient
\N \N Flavorings -- such as
1 \N Sprig fresh herbs
\N \N Peppercorns
\N \N Fresh chilies
1 \N Clove garlic
\N \N Vinegar -- such as
\N \N White- or red-wine
\N \N Cider
\N \N Champagne
\N \N Sherry -- or
\N \N Rice-wine vinegar

Vinegars keep for up to a year. Use good-quality red-wine or white-wine vinegar or cider, sherry, champagne or rice-wine vinegar.

For vinegar containers, I like to recycle attractive bottles. They must be in excellent condition, free of chips and cracks.

Sterilize the bottles before using: Wash with hot soapy water and rinse well. Place on a wire rack in a large pot and add water to cover the bottles; bring to a boil and let boil for 15 minutes.

Transfer the bottles to a clean towel, then use a chopstick or skewer to poke desired flavorings into sterilized bottles. Experiment with different combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly with clean new corks, plastic stoppers or screw-on tops. Store in a cool, dry place for at least a week to allow flavors to blend.Store at room temperature.

Recipe By : Ask Martha Stewart 7/13/96 From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400

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