Flavored Vinegars

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Title: Flavored Vinegars
Yield: 1 Servings
Categories: Marinades, Sauces, Salsas

Ingredients:

Flavorings -- such as
1 Sprig fresh herbs
Peppercorns
Fresh chilies
1 Clove garlic
Vinegar -- such as
White- or red-wine
Cider
Champagne
Sherry -- or
Rice-wine vinegar


Vinegars keep for up to a year. Use good-quality red-wine or white-wine
vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.

Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.

Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.

Recipe By : Ask Martha Stewart 7/13/96

From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400
Posted to MM-Recipes Digest V4 #035 by John Merkel on
Feb 3, 1997.