Making Herb Vinegars 1

Title:
Making Herb Vinegars 1

Yield:
1 Servings

Categories:
Herbs,
Condiments




Ingredients:




--------------------------HERB
VINEGAR INFORMATION--------------------------






 1.  Gently rinse herbs; shake out excess moisture and allow to dry


 naturally, or pat dry carefully. Remove any damaged or discolored


 leaves and woody stems. Twist or wring the herbs to release their


 volatile oils, and fill a clean glass gallon jar 2/3 full of the


 herbs. Add other flavorings as desired (peeled garlic, dried red


 chiles, citrus peel, flower petals, ginger, spices). Ginger and


 garlic should be peeled and gently mashed with the back of a wooden


 spoon; spices should be slightly crushed with a mortar and pestle.


 


 2.  Heat a good quality vinegar until warm to the touch, but do not


 allow it to boil. Pour the vinegar over the herbs, stirring well and


 gently bruising the herbs with the back of a wooden spoon. Cover with


 plastic wrap or a non-metal lid, and store in a cool place for a few


 weeks, stirring occasionally.


 


 3.  Strain into sterilized decorative bottles, using a non-metal


 funnel and best quality paper coffee filters or double layers of


 cheesecloth, taking care not to disturb sediment on the bottom of the


 large jar. Place a fresh, unbruised herb branch (and/or chiles,


 garlic, citrus peel, and such) into each bottle for garnish. Cork or


 cap bottles, and store in a cool, dark place away from direct


 sunlight. Use within 6-8 months.


 


 4.  As in fine wine, sediment naturally occurs in vinegar and will not


 impair flavor. Red wine vinegar and cider vinegar are apt to develop


 sediment, as are herb vinegars augmented with spices. Peeled garlic


 cloves will darken or discolor when left in the bottle. As you use


 the vinegar, remember to remove or submerge decorative herb sprigs


 that are no longer covered.


 


 From The Herb Garden Cookbook by Lucinda Hutson, Austin: Texas Monthly


 Press, 1987, ISBN# 0-87719-080-1 Converted by MMCONV vers. 1.00


 Submitted By HELEN PEAGRAM   MSG# 9261


 Posted to MM-Recipes Digest V3 #217


 


 Date: Sun, 11 Aug 1996 17:40:08 -0500


 


 From: pickell@cyberspc.mb.ca (S.Pickell)