Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | White wine vinegar |
| 1 cup | Nasturtium petals |
| 1 \N | Chopped shallot |
| 1 teaspoon | Cracked peppercorns |
| 4 cups | Red wine vinegar |
| 12 \N | Sprigs fresh parsley |
| 2 teaspoons | Thyme leaves |
| 1 teaspoon | Rosemary leaves |
| 1 teaspoon | Sage leaves |
| 4 cups | Cider vinegar |
| ¼ cup | Chopped onion |
| 1 \N | 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