Channel 7: Herb Infused Vinegars

Now that the growing season is coming to an end (faster than we’d all like), what do you do with all those huge, beautiful herbs in your yard?  Of course, you can dry them for later use but, have you considered making your own herbed vinegar?  These can be pretty pricey in the food markets but, making them yourself can be a fun, inexpensive, and delicious!

Herbal vinegars aren’t just for salad dressing, they can dress up marinades, sauces and deserts!

Additionally, with the holidays creeping around the corner, these can be great gifts!  Decorate the lid or cork and tie on a favorite recipe that this could be used with.

Phil and Bertha will demonstrate how to make an herb infused oil recipe and an herb infused vinegar recipe!

Steps for Vinegar:

  • Make sure your bottles are clean and sterilized.  You can do this by pouring boiling water into them.  The bottles need to be completely dry or the vinegar will look cloudy.
  • Wash and pat dry your herbs.
  • Put herbs (not chopped, approx. one handful), spices (2 TBSP), or fruits in bottle.
  • Pour vinegar over contents until bottle is full.
  • Put cork or non-metallic lid on bottle.
  • Check taste after 2 weeks (you can place them in the refridgerator to “steep”).  If desired flavor strength is reached, strain out herbs through a cheesecloth & funnel (this will help prolong the life).
  • Place a few new herb springs in the bottle for decoration (not necessary).
  • Seal bottle and mark with a use by date.  Once opened, vinegar will stay flavorful for about 3 months.
  • Store in a cool, dark place or refridgerator is best.  The best flavor is usually reached in about 4 weeks.

You can use all these vinegars: Balsamic, cider, champagne, red wine, white wine, and rice wine.

You can use these fruits: Pears, cranberries, lemons, mangos, limes, figs, raspberries, and blackberries.

Herbs to consider: Sage, basil, cinnamon, nutmeg, clove, dill, garlic, chili, oregano, rosemary, or cilantro.

One of the best things about this is there really is no right or wrong combination of herbs and spices.  Be creative!

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