Flavored vinegars #2

1 Servings

Ingredients

QuantityIngredient
1quartWhite wine vinegar
1cupNasturtium petals
1Chopped shallot
1teaspoonCracked peppercorns
4cupsRed wine vinegar
12Sprigs fresh parsley
2teaspoonsThyme leaves
1teaspoonRosemary leaves
1teaspoonSage leaves
4cupsCider vinegar
¼cupChopped onion
1Clove garlic
½teaspoonCrushed red pepper
½teaspoonCoarsely ground black pepper
1quartWhite vinegar
1cupSugar
1mediumOrange, orange peel from (orange portion only)
2pintsFresh strawberries
1quartCider vinegar
1cupSugar

Directions

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