Making Your Own Herbal Vinegars
Use about 1 cup of loosely packed fresh herb leaves to 2 cups
of vinegar.
Gather fresh herbs by midmorning after the dew has dried. Check
or and remove insects. If the plants are muddy, gently wash and
dry them with towels and use a spoon to bruise them slightly. Pour
the vinegar over the herbs and cover the jar tightly. Do not heat the
vinegar. Let the herb-vinegar mixture steep in a dark place at room
temperature. Shake the jar every couple of days and taste the
vinegar after a week. If the flavor is not strong enough, let it stand
for another one to three weeks, checking the flavor weekly. If an
even stronger flavor is desired, repeat the steeping process with
fresh herbs. When the flavor is right, strain the vinegar, fill the
clean, sterilized bottles, cap them tightly, and label them.
Some Sample Herb Vinegar Combinations
Apple Cider Vinegar:
dill, bay, and garlic
horseradish, shallot, and hot red pepper
dill, mustard seeds, lemon balm, and garlic
Red Wine Vinegar:
thyme, rosemary, hyssop, fennel, oregano, and garlic
rosemary, savory, sage, basil, bay, and garlic
cilantro, sage, rosemary, bay and hot red pepper
Sherry Vinegar:
parsley, thyme, rosemary, and bay
basil, rosemary, tarragon, dill, sorrel, mint, chives, and garlic
sage, whole allspice berries, cloves, and cinnamon stick
White Wine Vinegar:
basil, parsley, fennel, and garlic
orange mint, coriander seeds, garlic, and orange zest
borage, dill, and shallots
B-man 