Flavored vinegars #2

Yield: 1 Servings

Measure Ingredient
1 quart White wine vinegar
1 cup Nasturtium petals
1 Chopped shallot
1 teaspoon Cracked peppercorns
4 cups Red wine vinegar
12 Sprigs fresh parsley
2 teaspoons Thyme leaves
1 teaspoon Rosemary leaves
1 teaspoon Sage leaves
4 cups Cider vinegar
¼ cup Chopped onion
1 Clove garlic
½ teaspoon Crushed red pepper
½ teaspoon Coarsely ground black pepper
1 quart White vinegar
1 cup Sugar
1 medium Orange, orange peel from (orange portion only)
2 pints Fresh strawberries
1 quart Cider vinegar
1 cup Sugar

NASTURTIUM VINEGAR

PARSLEY, SAGE, ETC

SPICY CIDER VINEGAR

ORANGE VINEGAR

STRAWBERRY VINEGAR

NASTURTIUM VINEGAR: Warm 1 quart white wine vinegar to lukewarm. Place 1 cup nasturtium petals, 1 chopped shallot and 1 tsp. cracked peppercorns in a jar; crush gently with the back of a wooden spoon. Add vinegar and cover tightly. Do not use a metal lid. Let stand in a warm place about 4 weeks.

Strain into a clean, sterilized bottle. Makes 1 quart.

PARSLEY, SAGE, ROSEMARY AND THYME VINEGAR: Start with clean dry or thoroughly washed fresh herbs. In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered for 5 minutes. Pour mixture into a 1-quart jar, cover and set aside for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley if desired.

Use in salad dressing, marinades for beef or sprinkled over vegetables.

Makes 1 quart.(Vinegar Institute) SPICY CIDER VINEGAR: In a 1-quart jar, place vinegar, onion, garlic, red pepper and black pepper. Cover and shake vigorously. Set aside for 2 weeks, shaking occasionally. Strain out seasonings. Pour vinegars into stertilized bottles with tight fitting lids. Use in salad dressings and marinades for meat or fish. Makes 1 quart. (Vinegar Institute) ORANGE VINEGAR: In a large sauce pot place vinegar, sugar and orange peel.

Bring to a boil. Reduce heat and simmer, covered for 20 minutes. Transfer vinegar and orange peel to a 1 quart jar. Cover tightly. (Vinegar Institute)

STRAWBERRY VINEGAR: Remove stems from strawberries; halve strawberries, set ¼ cup aside. In a large bowl, place remaining strawberries. Pour vinegar over strawberries. Cover and set aside for 1 hour.

Transfer vinegar and strawberrie to a large saucepot. Add sugar, bring to a boil. Reduce heat and simmer, covered for 10 minutes. Strain out strawberry mixture, pressing out as much liquid as possible. Pour vinegar into a 1½ quart jar. Add reserved strawberries. Cover tightly. Makes 1 ½ quarts (Vinegar Institute)

Posted to EAT-L Digest 16 Sep 96 From: Cheryl Miller <csmiller@...> Date: Mon, 16 Sep 1996 19:29:34 +0000

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