Infusing Vinegars

[Guest guest]

I roast vegetables a lot. It's such a quick way to use up produce as well as

have a diversity of vegetables in my diet. Fifteen minute prep; 40 minutes in

the oven.

 

But... I'd gotten a bit bored, though, when using balsamic vinegar... red

vinegar just didn't work for me, cider vinegar makes no sense, and rice vinegar

also doesn't seem to be worth trying.

 

Anyway, I had a great bounty of sage, lemon thyme, rosemary, and basil (it's

gone now, the others are still making it through lower termperatures) this year.

Did a little research online a few weeks ago (search: " infusing vinegar " ) and

found out it's really really easy to infuse your own vinegars with herbs. You

can also use chili peppers, tarragon (mine didn't do too well this year)...

tremendous number of possibilities.

 

Essentially, for most " recipes, " you fill a bottle with white vinegar (or rice,

or cider, depending upon approach... there's a wide variety of possibilities

that include using lemon grass, ginger, garlic, and so on). You add a large

sprig of your herb(s), shake, and store in cool place for around two weeks.

Shake periodically. When it tastes they way you like it, remove herbs (and you

can put another one of the same type in for visual appeal, I haven't done this),

and voila! Most sites recommend using a cork.

 

Vinegar, and infused vinegars will keep, literally, indefinitely. Can't believe

how much people spend for these kind of preparations in stores compared to the

negligible cost of making your own.

 

I tried the rosemary vinegar on some mixed winter veggies, little Bragg's, and

roasted it all. Quite marvelous.

 

FYI, Mark

Blogsite: http://www.soulveggie.com

 

(...some other time I can write about the experiments with infused vodka or rum

(with, coincidently enough, came out of the same above research!).

[Guest guest]

Hi Mark,

I learned a great trick years ago. Take vinegar of choice, heat gently and steep your favorite herbal tea bags in the hot liquid. I Love Lemon and Red Zinger are particularly good, but the possibilities are endless.

Leslie in Atlanta

 

-

Mark Sutton

 

 

Did a little research online a few weeks ago (search: "infusing vinegar") and found out it's really really easy to infuse your own vinegars with herbs. You can also use chili peppers, tarragon (mine didn't do too well this year)... tremendous number of possibilities.Essentially, for most "recipes," you fill a bottle with white vinegar (or rice, or cider, depending upon approach... there's a wide variety of possibilities that include using lemon grass, ginger, garlic, and so on). You add a large sprig of your herb(s), shake, and store in cool place for around two weeks. Shake periodically. When it tastes they way you like it, remove herbs (and you can put another one of the same type in for visual appeal, I haven't done this), and voila! Most sites recommend using a cork.Vinegar, and infused vinegars will keep, literally, indefinitely. Can't believe how much people spend for these kind of preparations in stores compared to the negligible cost of making your own.

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