Herb vinegar-bev

Yield: 1 Servings

Measure Ingredient
1 cup Fresh herbs OR USE
⅓ cup Dried herbs
1 quart Vinegar

Place herbs in a large jar or bottle and pour vinegar over them. Set the jar or bottle in a sunny window for two weeks, turning regularly.

The heat of the sun will extract flavor fromthe herbs. If you are going to used the herbed vinegar immediately after the sun process there is no need to filter it. If you are planning to keep it for several months, strain the herbs and pour the vinegar through a coffee filter and into a clean bottle. Add one or two fresh springs of the herb or herbs used in the vinegar. An even quicker way is to heat the vinegar to boiling point, remove from heat, and pour over herbs. Let steep (like tea) until cool. Strain through a coffee filter to remove the herbs, and bottle with one or two fresh sprigs as above. Several sources recommend White Wine Vinegar or Rice Wine Vinegar as a base. Regarless of the chioce, quality is of the essence. SOME FLAVORED VINEGARS AND POSSIBLE USES Basil - tomatoes, pasta salads, vegetable salads. Chives & Chive blossoms - for a hint of onion Dill - fish, potato, vegetable salads Fennel - fish & whatever you want anise flavor Mine - Lamb & for fruit salads & desserts Nasturtium flowers & leaves - a peppery taste Tarragon - salads & chicken dishes Drying herbs works very well for me, especially when I get more than I can use fresh. To dry them I pick out any damaged leaves or blossoms, check for bugs, always know my sources - to protect against spray or systemic insecticide and tie them loosely in bunches with string, and hang them upside down in a well-ventilated, sunny spot I have in the opening between my kitchen and dining area. I've also had really good luck keeping fresh herbs, laid out on a strong paper towel, rolled gently like a jelly roll, and place inside a ziplock bag, then placed in the crisper of the refrigerator. These last weeks for me.

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