Flavored vinegars pt 1/2

1 Servings

Ingredients

Quantity Ingredient
2 cups Loosely packed fresh tarragon leaves, about
3 cups White-wine or cider vinegar
⅓ cup Chopped fresh dillweed
1 teaspoon Dillseed
1 quart Cider vinegar
1 cup Fresh raspberries
Distilled white or wine viengar
½ cup Coarsely chopped fresh basil leaves
2 Cloves split, peeled garlic
Wine or Distilled White Vinegar
1 Lemon, peel removed in a thin spiral
4 Thyme sprigs (up to 5)
Distilled White Vinegar
1 New sprig of fresh thyme, if desired
2 Jalapeno peppers
2 Cloves split, peeled garlic
Wine or Apple Cider Vinegar
1 quart Red wine vinegar
¼ cup Fresh parsley
½ cup Fresh basil -or-
1½ tablespoon Dried
1 tablespoon Fresh marjarom or 1 tsp dried
1 Bay leaf
1½ teaspoon Mustard seed
½ teaspoon Black peppercorns, cracked
½ cup Tarragon vinegar
2 tablespoons Dijon-style mustard
½ teaspoon Black pepper
1 cup Olive oil
2 tablespoons Fresh dill, chopped

Directions

TARRAGON VINEGAR

DILL VINEGAR

RASPBERRY VINEGAR

BASIL GARLIC VINEGAR

LEMON THYME

JALAPENO GARLIC

HERBAL RED WINE VINEGAR

MUSTARD VINAIGRETTE

Flavored vinegars are great fun to give as gifts but there are a few simple precautions you need to take.

Because vinegar is high in acid, it does not support the growth of botulism bacteria. Some vinegars, however, may support the growth of E. coli bacteria, so some precautions are well advised.

First boil the bottles you will be using in a pan of waer for 10 minutes to sanitize them. Second, dip the herbs in a sanitizing bleach solution of 1 T. bleach in a gallon of water. Rinse the herbs thoroughly in cold running water, pat dry and place a sprig or two in each bottle. Next, heat the vinegar to 160 degrees F and pour over the herbs in the bottle. If the herbs are heated in the vinegar, they won't look as good.

Although any vinegar will work, distilled white vinegar is best when using herbs. Apple cider vinegar blends well with fruits. Rice and wine vinegars need to be used with caution as they contain proteins that cna provide an excellent medium for bacterial growth.

Flavored vinegars take 3-4 weeks to develop their full potential. They are best stored in a cool dark place and used within three to four months.

TARRAGON VINEGAR: Using instructions above, combine tarragon and vinegar in quart jar with a tight fittig lid. Cover and let stand 2 weeks, then strain, bottle and cap.

DILL VINEGAR: Combine all ingredients in a quart jar with tight-fitting lid. Cover and let stand in warm place at least 2 weeks. Strain and use in salad dresssing or fish dishes. RASPBERRY VINEGAR: Bruice 1 cup fresh raspberries lightly and place i sterilized pint jar. Heat distilled white or wine viengar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 2-3 weeks. Strain viengar, discarding fruit (I keep some in). Pour vinegar into a clean sterilized jar. Seal tightly. Use in dressing for mixed green or fruit salads or in marinades for chicken (From Heinz) BASIL GARLIC VINEGAR: Place ½ cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in sterilized pint jar. Heat Wine or Distilled White Vinegar to just below boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3-4 weeks. Strain vinegar, discarding basil continued in part 2

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