Vinegar's

Subject: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:25 pm

Basic Vinegar Instructions

1/4 cup dried herbs, seeds and spices
4 cups vinegar, such as white wind, rice wine, champagne or red wine

Place all ingredients except vinegar in a large, clean glass jar.

Heat vinegar in a non-corrosive pan (enamel, stainless steel or glass) until almost boiling.

Pour heated vinegar into the jar and stir mixture with a wooden spoon.

Cover with a tight lid of plastic wrap secured with a rubber band.

Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.

When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits.

Strain the mixture again through coffee filters to achieve crystal clear vinegar.

Pour finished vinegar into clean, glass bottles and cork tightly.

Label and use within 6 months for best flavor.

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:25 pm

Cranberry Vinegar

3/4 cup vinegar

3/4 cup water

3/4 cup sugar

1 cinnamon sticks (4 inches)

1 pkg (12 oz) fresh or frozen cranberries

In a saucepan, bring all ingredients to a boil

Reduce heat and simmer for 5 minutes or until the cranberries burst

Cool

Strain through a fine sieve into bottles or jars

Seal tightly

Discard cranberries and cinnamon stick

Chill until ready to use in your favorite oil and vinegar salad dressing

Yield 1-1/2 cups

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:25 pm

Garlic Chive Vinegar

4 cups cider vinegar

Several Stalks of fresh Garlic Chives

2 small garlic cloves, peeled

In a stainless steel or enameled saucepan bring the vinegar to a simmer, pour in into a sterilized quart bottle or jar and add the chives and garlic

Store the vinegar in a cool, dark place for at least 2 weeks before serving.

Before presenting as a gift, strain and add your favorite fresh herbs to a bottle

Makes one quart

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:26 pm

Raspberry Vinegar

1 quart white wine vinegar

1/2 cup sugar

1 1/2 cups raspberries

In a stainless steel or enameled saucepan bring the vinegar and sugar and bring the mixture to a simmer, stirring. Cook over low heat until the sugar has dissolved, then add the raspberries and gently mash them in the liquid. Transfer to a sterilized quart bottle, seal and let sit in a cool, dark place for at least 2 weeks

Before presenting as a gift, strain and add a few fresh berries if desired

Makes one quart

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:26 pm

Red Wine Vinegar

2 Whole peeled garlic cloves

4 whole, dried bay leaves

3 tablespoons dried rosemary

1 tablespoon dried oregano

1 teaspoon dried red pepper flakes

1/2 teaspoon whole black peppercorns

4 cups red wine vinegar.

Prepare using Basic Vinegar Instructions below

Use in Meat marinades, salad dressings and sauces.

Basic Vinegar Instructions

1/4 cup dried herbs, seeds and spices

4 cups vinegar, such as white wind, rice wine, champagne or red wine

Place all ingredients except vinegar in a large, clean glass jar.

Heat vinegar in a non-corrosive pan (enamel, stainless steel or glass) until almost boiling.

Pour heated vinegar into the jar and stir mixture with a wooden spoon.

Cover with a tight lid of plastic wrap secured with a rubber band.

Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.

When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits.

Strain the mixture again through coffee filters to achieve crystal clear vinegar.

Pour finished vinegar into clean, glass bottles and cork tightly.

Label and use within 6 months for best flavor.

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:26 pm

Rosemary Vinegar

1 quart white wine vinegar

1 to 2 large sprigs fresh rosemary

1 shallot, peeled and halved

6 black peppercorns

In a stainless steel or enameled saucepan bring the vinegar to a simmer, pour in into a sterilized quart bottle or jar and add the rosemary, shallots and peppercorn.

Seal and Store the vinegar in a cool, dark place for at least 2 weeks before serving.

Before presenting as a gift, strain and add your favorite fresh herbs to a bottle

Makes one quart

Subject: Re: ~~~~Vinegar's~~~~ Mon Nov 10, 2008 10:27 pm

White Wine Vinegar

3 tablespoons dill seed

1 tablespoon dried dill weed (dill Leaves)

1 teaspoon celery seed, slightly crushed

Zest of one lemon

4 cups white wine vinegar

Prepare using Basic Vinegar Instructions below

Use in potato salads, vinaigrettes or vegetable and fish recipes.

Basic Vinegar Instructions

1/4 cup dried herbs, seeds and spices

4 cups vinegar, such as white wind, rice wine, champagne or red wine

Place all ingredients except vinegar in a large, clean glass jar.

Heat vinegar in a non-corrosive pan (enamel, stainless steel or glass) until almost boiling.

Pour heated vinegar into the jar and stir mixture with a wooden spoon.

Cover with a tight lid of plastic wrap secured with a rubber band.

Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.

When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits.

Strain the mixture again through coffee filters to achieve crystal clear vinegar.

Pour finished vinegar into clean, glass bottles and cork tightly.

Label and use within 6 months for best flavor.

~~~~Vinegar's~~~~

Vinegar's