Flavoured vinegars

Yield: 1 batch

Measure Ingredient
\N \N Raspberries, blackberries,
\N \N Rosemary or thyme flowers, young nasturtium seeds, marigolds, elderflowers or
\N \N Cucumber (sliced, unpeeled), celery (add peppercorns, black or red currants primroses, tarragon, garlic (whole cloves), crushed coriander seeds shallots and sea salt)





Vegetables should be washed and sliced, flowers and fruit stripped off their stems, herbs left on the branch. It is difficult to be specific about the proportion of ingredients to vinegar. With the fruit, flowers and vegetables--about half and half. With the herbs and spices--one tablespoon or three sprigs per pint.

The authors write that the fruit, vegetable and herb vinegars can be used in salads, soups, sauces and stews and note that the fruit vinegars are good for deglazing a pan after cooking meat, game or poultry.

The basic principle is to steep the flavoring ingredient in white wine or cider vinegar in a large glass jar or crock. DO NOT USE MALT VINEGAR OR UNBREWED CONDIMENT. It will take at least a few weeks.

After that keep sampling until the flavor is fully developed. Leaving the jar in strong sunlight will help to draw it out. Then strain and decant into individual bottles. Cap firmly and label.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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