FLAVORED VINEGAR
Provided by Food Network
Number Of Ingredients 4
Steps:
- Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.
FLAVORED VINEGAR
Adapted from the book "The French Farmhouse Kitchen" by Eileen Reece. Flavored wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. Use whatever herbs and seeds you like or have in the garden. Thread perl onions or garlic with a darning needle on a fine string, tie around the cork and suspend into the vinegar.
Provided by gemini08
Categories European
Time P1m14DT15m
Yield 1 quart, 25-30 serving(s)
Number Of Ingredients 9
Steps:
- Collect the number of bottles necessary, with sound corks to fit.
- Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.
- Scald the corks in boiling water.
- Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil.
- Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle.
- If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle.
- Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.
Nutrition Facts : Calories 15.4, Fat 0.3, Sodium 2.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 0.3
FLAVORED VINEGARS
Categories Salad Sauce Salad Dressing Vinegar Summer
Number Of Ingredients 0
Steps:
- Horseradish vinegar
- Peel and grate 2 ounces of freshly dug horseradish root and pack into a large sterilized jar with 2 finely chopped shallots, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Heat 2 1/2 cups of cider vinegar to just below boiling and pour over the mix. Seal and store for a month or so before straining and bottling. I like to use this vinegar for pickling cucumbers or beets.
- Nasturtium vinegar
- Fill a wide-necked 20-ounce jar with freshly gathered, brilliantly colored nasturtium flowers, a few spicy nasturtium seed pods (see p. 103), 2 chopped shallots, 8 to 10 peppercorns, and 1/2 teaspoon of salt. Pour in 2 cups of cold white wine vinegar. Store for a month or so in a sunny spot, giving the jar a shake every now and then. Strain the vinegar and discard the flowers. Pack into a sterilized jar with a couple of fresh nasturtium flowers to identify the vinegar.
- To make a splendid summer salad dressing, add 1 tablespoon of soy sauce to 1/2 cup of nasturtium vinegar and whisk in 1 cup of olive or canola oil.
- Mixed herb vinegar
- Mix a heaping 1/4 cup of herbs-chives, parsley, tarragon, fennel, thyme, or whatever you have-with 2 cups of cold white wine vinegar or cider vinegar. Store for 3 to 4 weeks in a cool, dark place. Strain, discard the herbs, and bottle.
- Spiced samphire vinegar
- Pack 2 ounces of samphire, 6 allspice berries, and 2 finely chopped shallots into a large jar. Pour in 2 cups of cold rice vinegar or cider vinegar. Store for 2 to 3 months before straining and bottling. This is great with fish and in sweet-and-sour sauces.
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