Tuesday, August 11, 2009

Sharing again a Little from All About Thymes Newsletter-Vinegars

Make a Fruit Vinegar, with Fresh Herbs
Pit the fruit if necessary, cut up or mash it lightly. Wash the fresh herbs and bruise lightly. Put fruit and herbs into a quart or half-gallon jar and cover completely with vinegar. Put on the lid and set the container in a dark, cool place for at least a week, shaking every day and making sure that the vinegar covers the fruit and herbs. Steep as long as a month, checking for flavor. For the most intense taste, strain out the fruit and herbs, pour the flavored vinegar over fresh, prepared fruit and herbs, and steep again. When you're satisfied with the taste, strain into a non-reactive pan. Add sweetener (up to � cup sugar or � cup honey to each 2 cups of vinegar). Simmer for 3 minutes, stirring. Skim off any foam, let cool, and pour into sterilized bottles. Cap and label. (You'll want to experiment with sweeteners; some people prefer none at all.)

Suggested combinations

  • Use red wine vinegar with these fruits and herbs:
    • Raspberries, lemon thyme, and rosemary
    • Cherries, tarragon, and anise hyssop
    • Cranberries, mint, orange peel, cinnamon stick

  • Use white wine vinegar with these combinations:
    • Peaches, opal basil, cinnamon stick
    • Raspberries, fragrant rose petals, rose geranium
    • Strawberries, mint, candied ginger
    • Strawberries, peaches, opal basil, candied ginger

Read more about making and using flavored vinegar:

(photos found online-not mine)

This next photo is using star fruit

Tomato and pear vinegars

Use you imagination for making these

Check out resale shops and garage sales for beautiful bottles for your finished products

Don't do I what I just did a couple weeks ago and use regular white vinegar-like Sea Nymph suggested use white wine vinegars instead. My raspberry vinegar still smells like the strong white vinegar and I kept adding more and more berries to it-it is just too strong. I didn't check out a recipe first before I made it, used to make these alot during the 70s and 80s, and forgot that the regular white vinegar is just too strong for making these.

These make wonderful gifts, and are beautiful and fun to use in the kitchen


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