Flavored Vinegars

Flavored vinegars can be safely prepared. They are best stored in the refrigerator.

Flavored vinegars add excitement to salads, marinades and sauces. They also make special gifts, provided a few simple precautions are followed. Flavored vinegars are easy and safe to make. Because vinegar is high in acid, it does not support the growth of Clostridium botulinum bacteria. However, some flavored vinegars may support the growth of Escherichia coli bacteria.

Pre-Preparation

Containers: Select and prepare containers first. Use only glass jars or bottles that are free of cracks or nicks and can be sealed with a screw-band lid, cap or cork. Wash hands well before starting any food preparation work. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once the jars are sterilized, remove from the simmering water and invert on a paper towel to dry. Fill while the jars are still warm.

Lids and caps: If using screw caps, wash in hot soapy water, rinse and scald in boiling water. (To scald, follow manufacturer's directions, or place caps in a saucepan of warm water, heat to just below boiling and then remove from the heat source. Leave caps in the hot water until ready to use.) Use non-corrodible metal or plastic screw caps. If using corks, select new, pre-sterilized corks. Use tongs to dip corks in and out of boiling water 3-4 times. Prepare two-piece metal home canning jar lids according to manufacturer's directions for canning. If using these lids, allow enough headspace between the lid and the vinegar so that there is no contact between them. Plastic storage screw caps that are made for canning jars are also now available and would work well for flavored vinegars.

Herbs and spices: Commercial companies that make herbal vinegars dip the herbs in antibacterial agents not readily available to consumers. As an alternative, briefly dip the fresh herbs in a sanitizing bleach solution of 1 teaspoon household bleach per 6 cups (1½ quarts) of water, rinse thoroughly under cold water, and pat dry. For best results, use only the best leaves and flowers. Discard any brown, discolored, trampled or nibbled parts of the herbs. Fresh herbs are best picked just after the morning dew has dried. Allow three to four sprigs of fresh herbs or 3 tablespoons dried herbs per pint of vinegar. Spices such as peppercorns and mustard seed are also popular in flavored vinegars.

Fruit and vegetables: Fruits often used to flavor vinegars include strawberries, raspberries, pears, peaches and the peel of oranges or lemons. Allow the peel of one orange or lemon or 1 to 2 cups of fruit per pint of vinegar flavored. For variation, try fruits in combination with herbs or spices. Vegetables, such as fresh garlic cloves and jalapeno peppers, can also be used to add zest to vinegars. Thread these on thin bamboo skewers for easy insertion and removal. Thoroughly wash all fruits and vegetables with clean water and peel, if necessary, before use. Small fruits and vegetables may be halved or left whole; large ones may need to be sliced or cubed.

Vinegar selection: The type of vinegar to use as the base depends on what is being added. Fruits blend well with apple cider vinegar. Distilled white vinegar is clear in color and best with delicate herbs. Red and white wine vinegars work well with garlic and tarragon. Do be aware, however, that wine and rice vinegars contain protein that provides an excellent medium for bacterial growth, if not stored properly.

Preparation: To make flavored vinegars, place the prepared herbs, fruits or spices in the sterilized jars, being careful to avoid over packing the bottles. Use three to four sprigs of fresh herbs, 3 tablespoons of dried herbs or 1 to 2 cups of fruit or vegetables per pint of vinegar to be flavored. Heat vinegar to just below boiling (190F), then pour over the herbs and cap tightly. Allow to stand for three to four weeks in a cool, dark place for the flavor to develop fully. Then, strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy. Discard the fruit, vegetables or herbs. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs or berries that have been sanitized as described above. Seal tightly.

The flavoring process can be shortened by a week or so by bruising or coarsely chopping the herbs and fruits before placing in the bottles and adding the hot vinegar. To test for flavor development, place a few drops of the flavored vinegar on some white bread and taste. When the flavor is appropriate, strain the ingredients one or more times through a damp cheesecloth or coffee filter. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs that have been sanitized as described above. Seal tightly.

Storage and Use

For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. If you notice any signs of mold or fermentation (such as bubbling, cloudiness or sliminess) in your flavored vinegar, throw it away without tasting or using for any purpose.

Some people enjoy displaying pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles should be considered as decoration and not used in food preparation.

Flavored vinegars can be used in any recipe that calls for plain vinegar. They add zest to marinades for meats and fish and interesting flavors to dressings for salads, pastas and vegetables.

Raspberry Vinegar

  • 1 cup raspberries
  • 2 cups white or wine vinegar

Wash 1 cup fresh raspberries in clean water. Bruise raspberries lightly and place in sterilized quart jar. Heat the vinegar to just below boiling (190 F). Pour over raspberries in jar and cap tightly. Allow to stand two to three weeks in cool, dark place. Strain mixture through a fine meshed sieve lined with cheesecloth into a 2-cup glass measuring cup, pressing firmly on the solids to extract as much liquid as possible. Discard solids. Pour vinegar into a clean sterilized pint jar. Seal tightly and store in the refrigerator. Makes 1 pint.

Strawberry Vinegar

  • 2 cups fresh strawberries
  • 3 cups apple cider vinegar
  • 1/4 cup sugar

Clean strawberries, remove stems and halve; set 1/4 cup aside. Place remaining strawberries in a large bowl. Pour vinegar over strawberries; cover and set aside for 1 hour. Transfer vinegar and strawberries to a large sauce pot. Add sugar, bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Strain mixture through a fine meshed sieve lined with cheesecloth into quart measure, pressing firmly on the solids to extract as much liquid as possible. Discard solids. Pour vinegar into a clean and sterilized quart jar. Add reserved strawberries, seal tightly, and store in the refrigerator. Makes about 1 quart.

Fresh Dill Vinegar

  • 8 cups fresh dill
  • 4 cups (1 quart) white vinegar

Wash dill and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat the vinegar to just below boiling point (190 F); pour over dill. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding dill. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized dill, if desired. Store in the refrigerator. Makes 1 quart.

Herbal Vinegar

  • 4 cups red wine vinegar
  • 8 sprigs fresh parsley
  • 2 teaspoons thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon sage leaves

Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water and pat dry. Place herbs in sterilized quart jar. Heat the vinegar to just below boiling point (190 F); pour over herbs. Cap tightly and allow it to stand in cool, dark place for three to four weeks, shaking occasionally. Strain out the herbs. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator. Makes 1 quart.

Flavored Salts

Fragrant Tuscan Herb Salt

  • 4 to 5 garlic cloves, peeled
  • Scant 1/2 cup kosher salt
  • About 2 cups loosely-packed, pungent fresh herbs such as sage, rosemary, thyme, savory, or small amounts of lavender (For Tuscan herb salt use a mix of fresh rosemary and sage leaves, 50/50 or whatever balance you prefer)

Hand-Chopped Method

  1. Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard.
  2. Mound the salt and garlic on a cutting board. Use a chef's knife to mince the garlic, blending it with the salt as you work.
  3. Place herbs in a mound and coarsely chop them. Add the herbs to the garlic salt and chop them together to the texture of coarse sand.
  4. spread the salt on a baking sheet or in wide flat bowls and leave them near an open window for a couple of days to dry. Store in clean, dry jars, or for gifts, pack into cello bags and tie with a ribbon.

Food Processor Method

Making herb salts in a food processor can reduce them to an over-processed powder unless you use this trick: chop the herbs with only one third of the salt, then stir in the rest.

  1. Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard.
  2. In the work bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a sheet pan and toss with the remaining salt.
  3. Leave them near an open window for a couple of days to dry. Store in clean, dry jars, or for gifts, pack into cello bags and tie with a ribbon.
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