Herbal Vinegars
Ready In: 0 mins
Yields: 1 batch
Ingredients
Vinegar de Provence
- 1⁄3 cup fresh thyme, chopped
- 1⁄3 cup fresh rosemary, chopped
- 5 bay leaves
- 1 orange peel, peeled off in one continuous spiraling strip
- 3 cups white wine vinegar
Vinegar de Italian
- 1⁄3 cup fresh oregano, chopped
- 1⁄3 cup fresh basil, chopped
- 2 cloves garlic, peeled
- 20 -30 whole black peppercorns
- 2 small hot red pepper
- 3 cups white wine vinegar
Directions
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
- Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
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