HERB VINEGAR

In general, herbal vinegars are easy to make, just fill a glass canning jar with fresh herbs, warm vinegar but do not boil and then pour over the herbs, seal with plastic wrap then lid and let set in a dark location for a few weeks, shaking regularly. To use or give as a gift: strain into sterilized bottles, add a fresh herb sprig if desired and label including the date as they are best used within 6-9 months. NOTE: if you add a fresh sprig, make sure include instructions to keep it covered with vinegar at all times by adding more vinegar as you use it.

The basic proportions are 2 cups 5% acidity vinegar to 1/2 cup fresh herbs with the option of adding citrus peel, garlic, peppercorns, etc. The use of wine vinegars makes the best herb vinegars - white or rice wine vinegars with dill, basil, tarragon for example for use on delicate spring greens and red wine vinegar with robust herbs like rosemary, sage & oregano for use with pungent greens.

One of my favorite herbal vinegars is called Scarborough Fair! To celebrate the release of the Simon & Garfunkel album on October 10, 1966, why not make some of this vinegar and then later share it as a blessing to a friend!

SCARBOROUGH FAIR VINEGAR
2c cider vinegar
2Tbs each fresh parsley, sage, rosemary & thyme

CINNAMON VINEGAR
2c white wine vinegar
3” cinnamon stick

TARRAGON CHIVE VINEGAR
2c white wine vinegar
1 stem fresh tarragon
1 chive blossom
2 peppercorns

CITRUS-MINT VINRGAR
2c white wine vinegar
1/4 c mint
1 lemon rind spiral

LEMON PEPPER VINEGAR
2c rice wine vinegar
1/4c chopped lemongrass
1Tbs peppercorns
2 dried chili peppers
lemon peel

ROSEMARY VINEGAR
2c red wine vinegar
2 sprigs fresh rosemary
2 cloves garlic

 

“Each one should use whatever gift he has received to serve others,

faithfully administering God’s grace in its various forms.” 

I Peter 4:10