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Make your own flavored vinegar by using any available fresh herbs, using the same amount of fresh herbs asked for in the following recipe.
Only use first quality wine vinegar or vinegar to get the best flavor from your fresh herbs.
This vinegar will keep for months into a dark, fresh environment.
Also use strong herbs such as tarragon, dill, mint, celery, horseradish, garlic, basil, marjoram or lovage.
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- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon [15 mL] freshly bruised or coarsely chopped marjoram
- 2 teaspoons [10 mL] freshly bruised or coarsely chopped thyme
- 1 teaspoon [5 mL] freshly bruised or coarsely chopped rosemary
- 3 gray peppercorns, crushed
- 1/4 teaspoon [1 mL] salt
- 5 cups [1.25 L] white wine vinegar or white vinegar
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- Arrange chopped onion, crushed garlic, freshly bruised or coarsely chopped marjoram, thyme and rosemary, crushed peppercorns and salt into a large 2 1/2-cup [625-mL] glass jar.
- Into a large stainless steel or al casserole, bring white wine vinegar or white vinegar to a boil, over high heat.
- Lower heat and slowly simmer until reduced by half; cool slightly [important not to break the jar] before pouring mixture into glass jar.
- Cover jar; leave to rest for at least 8 hours and up to 6 weeks into a cool environment, yet do not refrigerate.
- Strain vinegar into a bowl; pour it back into the jar or into a bottle, through a funnel.
- Seal.
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