Flavored vinegars pt 2/2

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil if desired. Seal tightly. Use in dressings for cie, pasta, antipasto salads or in flavored mayonnaise (From Heinz) LEMON THYME: Remove peel (colored portion only) from 1 lemon in a thin spiral an dplace in a sterilize pint jar with 4-5 thyme sprigs. Heat Distilled White Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Strain vinegar, discarding peel and thyme. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh thyme if desired. Seal tightly. Use in dressings for tossed green salads or marinades for vegetables.

JALAPENO GARLIC: Cut a few small slits in 2 jalapeno peppers and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat Wine or Apple Cidear Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3-4 weeks. Strain vinegar, discarding peppers and garlic. Pour vinegar into clean sterilize jar. Seal tightly. Use in dressing for taco, tomato and onion or avocado salads or when making salsa.(Heinz)

HERBAL RED WINE VINEGAR: Snip the herbs so they will look pretty in the jar or bottle. Pour vinegar, mustard seed and peppercorns on the herbs. Cap the bottle or jar and store in a dark place for at least 6 days before using, turning the bottle down once or twice a day to blend flavors.

MUSTARD VINAIGRETTE: Whisk mustard, vinegar and pepper in a small bowl.

Slowly drizzle olive oil until vinaigrette thickens, whisking all the time.

Stir in dill. Store in a pint jar and refrigerate. Makes 1 pint.

Posted to EAT-L Digest 16 Sep 96 From: Cheryl Miller <csmiller@...> Date: Mon, 16 Sep 1996 19:11:13 +0000

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