Flavored Vinegars Recipes
These vibrant flavored vinegars make delicious condiments, combining French Provincial herbs, lemon, lime, tarragon, rosemary and chives for great salad vinaigrettes.
Makes 1 bottle of each variety
For the French Provincial Vinegar:
4 cloves elephant garlic, halved
4 fresh sprigs thyme, crushed
3 sprigs basil, shredded
For the Lemon and Lime Vinegar:
white wine vinegar
thin strips of rind of 1 lemon thin
strips of rind of 1 lime
For the Tarragon Vinegar:
10 fresh tarragon leaves
For the Rosemary and Chive Vinegar:
red wine vinegar
4 sprigs rosemary
5 chive leaves, halved
For all the vinegars, combine all ingredients specified for each variety. Bottle in specially bought bottles or old glass wine bottles. Cork bottles if possible; if not, use screw top bottles instead.
Allow vinegars to stand on a window ledge in a sunny position. The warmth will speed up the process of fermenting and enhance the mixing of flavors. Sit unopened for 2 weeks, shaking the bottles every 3 days to ensure proper blending of flavors.
Homemade vinegars can be stored in a cool, dry, dark place for up to two months. Use as vinaigrettes or in cooking recipes.