Herbal Vinegars

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Herbal Vinegars Beautiful Gifts Easy to Make Making your own herbal vinegars is easy. Make them for yourself or give as elegant gifts. Fill glass bottles with your fresh herbs. Fill with vinegar of your choice and seal. You can use a wax seal. Let sit in a dark, cool place for 3 to 4 weeks.

Blueberry Orange Mint Vinegar 1 cup fresh blueberries, 1/3 cup sugar, 1 large sprig orange mint, continuous spiral of zest from one small orange. white wine vinegar. Excellent with chicken and fruit salads. Borage Vinegar 3 sprigs fresh borage with flowers, white wine vinegar.Use for salads and marinating fish. Burnet Vinegar3 sprigs fresh burnet with flowers, white wine vinegar.Use for salads and marinating fish. Chive Blossom Vinegar 3 long sprigs fresh chives with blossoms, white wine vinegar.Fine for salads and marinades. Dill's Best Fill jar or bottle loosely to 2/3 full with fresh dill, white wine vinegar. Use for salads and fish sauces. Sprinkle on sardines or cold salmon. Fennel Vinegar Fill jar or bottle loosely to 2/3 full with fresh fennel leaves, white wine vinegar.Salads and marinating poultry. Sprinkle over fish before grilling. Splash onto sauteed vegetables. Garlic Lover's Delight 6 fresh peeled garlic cloves impaled on a thin bamboo skewer. Red or white wine vinegar. Excellent for marinating meats and poultry, use for salads and sauces. Garlic Chive Vinegar 6 fresh garlic chives, 8 inches long, white wine vinegar.Sprinkle over tomatoes, use in salads and suces. Makes wonderful mayonaise. Garlic Lemon Mint Vinegar 4 large peeled garlic cloves, 4 sprigs fresh mint, continuous spiral of zest from one lemon, white wine vinegar.Use with lamb dishes, marvelous for seafood or cold pasta salad. Lavender 1 large sprig fresh lavender with flowers, white wine vinegar.Use with fruit salads. Also delicious with duck when used as part of the sauce reduction with the pan juices of the duck. Lemon-Dill Vinegar 8 sprigs of fresh dill, continuous spiral of 1 large lemon, white wine vinegar.Add a dash to fish sauces, use in vinaigrette for past salad or cold sliced beets. Lemon Verbana Blackberry Vinegar 2 large sprigs of fresh lemon verbana, 1 cup fresh balckberries, 1/3 cup sugar, 1 long cinnamon stick, white wine vinegar.Use with fruit salads or splash over sauteed carrots. Lemon Thyme and Rosemary Vinegar 1 large sprig about 6 inches, each fresh rosemary and lemon thyme, 5 whole peppercorns, white wine vinegar.Special affinity for cold vegetables and meats. Sprinkle over chicken. Lovage 2 large sprigs fresh lovage, cider vinegarUse as dressing for cold paoched vegetables, add to rabbit stew. Mediterranean Blend 1 sprig each fresh oregano, tarragon, coriander, basil, thyme, and 1 peeled garlic clove, white wine vinegar.Marvelous added to marinades for Italian meat dishes, add to dressing for new potato salad or rice salad. Mexican Fiesta Blend 1 sprig each fresh oregano, coriander, 4 large peeled garlic cloves, 1 small dried red pepper, white wine vinegar.Terrific in gaucamole or sprinkled over sliced cucumbers. Gives a tingle to a Bloody Mary. Opal Splash Fill the jar or bottle loosely to 2/3 full with sprigs of fresh opal basil, white wine vinegar.Offer at the table to sprinkle over sliced toamtoes, splash into raratouille. Raspberry Thyme 1 cup fresh rasperries, 1/3 cup sugar, 2 sprigs fresh thyme, red wine vinegar.Terrific with fruit and duck salad. Sprinkle over cold vegeatables and meats. Rosemary Grape 6 fresh white seedless grapes, 2 sprigs fresh rosemary, white wine vinegar.Use for chicken or rabbit marinades, seafood salads. Splash into sauteed chicken livers. Sage Vinegar 2 sprigs fresh sage with flowers, white wine vinegar.Use for marinating rich meats. Use to deglaze pan juices after roasting meat. Savory Vinegar 3 sprigs fresh savory, white wine vinegar.Use for bean salads, add a dash to soups or stews.

 

 

source:

http://www.taoherbfarm.com/herbs/resources/herbvinegar.htm