Guest guest Posted March 25, 2001 Report Share Posted March 25, 2001 Vegetarian, Spicy Herbal Vinegar From; Jump Up and Kiss Me Spicy Vegetarian Cooking Note: This piquant vinegar can be drizzled on salad greens, stirred into sauces or sprinkled on piping hot samoas or cooked green vegetables or used in making other salad dressing requiring vinegar. 3 small, slender fresh chilies, such as Tabasco or cayenne 1 clove garlic several long sprigs fresh oregano or thyme (or other herbs) 8 whole black peppercorns 4 cups white distilled vinegar Place the chiles and garlic in a saucepan of boiling water for 1 minute. remove, drain, and pat dry. with a sharp knife, cut a single fine line in the chilies so they will sink to the bottom of the bottle. Cut the garlic into slivers and drop the chilies, garlic, herbs and peppercorns into 1 or 2 sterilized bottles with a lid. Heat the vinegar in a non reactive pan to just below boiling point. Pour the vinegar into the bottle and seal. Set aside for a week to allow the flavors to penetrate the vinegar. The vinegar will keep for several months in a cool dark place. Makes 4 cs. Quote Link to comment Share on other sites More sharing options...
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