riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (05/10/91)
General Directions for Making Herb Vinegars:
-------------------------------------------
>From The Herb Garden Cookbook by Lucinda Hutson, Austin: Texas
Monthly Press, 1987, ISBN# 0-87719-080-1
1. Gently rinse herbs; shake out excess moisture and allow to dry
naturally, or pat dry carefully. Remove any damaged or discolored
leaves and woody stems. Twist or wring the herbs to release their
volatile oils, and fill a clean glass gallon jar 2/3 full of the
herbs. Add other flavorings as desired (peeled garlic, dried red
chiles, citrus peel, flower petals, ginger, spices). Ginger and garlic
should be peeled and gently mashed with the back of a wooden spoon;
spices should be slightly crushed with a mortar and pestle.
2. Heat a good quality vinegar until warm to the touch, but do not
allow it to boil. Pour the vinegar over the herbs, stirring well and
gently bruising the herbs with the back of a wooden spoon. Cover with
plastic wrap or a non-metal lid, and store in a cool place for a few
weeks, stirring occasionally.
3. Strain into sterilized decorative bottles, using a non-metal funnel
and best quality paper coffee filters or double layers of cheesecloth,
taking care not to disturb sediment on the bottom of the large jar.
Place a fresh, unbruised herb branch (and/or chiles, garlic, citrus
peel, and such) into each bottle for garnish. Cork or cap bottles, and
store in a cool, drk place away from direct sunlight. Use within 6-8
months.
4. As in fine wine, sediment naturally occurs in vinegar and will not
impair flavor. Red wine vinegar and cider vinegar are apt to develop
sediment, as are herb vinegars augmented with spices. Peeled garlic
cloves will darken or discolor when left in the bottle. As you use the
vinegar, remember to remove or submerge decorative herb sprigs that are
no longer covered.
Suggested combinations:
== Dark Opal Basil Vinegar: dark opal basil, white wine or
champagne vinegar
== Basil Chile Garlic Vinegar: fresh basil, peeled cloves of 2
or 3 heads of garlic, and about 6-15 red chiles, cover with
warm red wine vinegar.
== Gingered Thai Vinegar: reddish purple Thai basil, 1/2 lb peeled
and sliced ginger, and 1-2 T Szechuan pepper, rice wine vinegar.
== Chive Vinegar: chives (including chive blossoms), combination
of other herbs if desired, white wine vinegar
== Dilly Vinegar: fresh dill (stems & stalks, flower heads &
unripened seeds), few teaspoons of dried dill seeds if desired,
spiraled peel of 1 or 2 lemons is nice along with the peeled
cloves of a head of garlic or several chopped shallots,
cover with white wine vinegar or champagne vinegar.
== Lovely Lemon Vinegar: lemon balm, lemon basil, lemon thyme,
lemon verbena, root stalks of lemon grass (sliced and slightly
crushed), spiraled peels of 2 or 3 lemons, white wine or
champagne vinegar.
== Garden Mint Vinegar: fresh mint (experiment with a combination
of mints), spiraled peels of 1 or 2 lemons and garlic may be
added, white wine vinegar or apple cider vinegar.
== Oregano-Chile-Garlic-Vinegar: fresh oregano, 2 or 3 heads of
peeled garlic, 6-15 dried red chiles, cover with red wine
vinegar
== Texas Cider Sage Vinegar: sage leaves and only tender stems,
5 or 6 small cinnamon sticks, 1 t of whole allspice, and 1/2
teaspoon whole cloves, cover with apple cider vinegar
== Chinese 5 Vinegar: peel & slice 1/2 lb ginger; peel the cloves
of 2 or 3 heads garlic, mash slightly 6 lemon-grass stalks &
slice into 1-inch pieces, add 12-15 dried red chiles, cover
with rice wine vinegar
== Mediterranean Marinade: oregano, basil, rosemary (remove leaves
from stems), 2 or 3 heads peeled garlic cloves, handful of
dried red chile peppers, cover with red wine vinegar
Enjoy,
Carol