Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 I have some hot chili and some dill vinegar, just sitting its so easy and I used pretty bottles, to decorate my kitchen. Herbed Vinegar This basic formula for herbed vinegar invites you to use your imagination and bounty from the local farmers' market or summertime herb garden. Possibilities include basil, tarragon, dill, shallot, garlic, lemon thyme, or mint. Experiment, have fun, and use organically grown herbs if possible. 1 quart good quality white wine or cider vinegar About 1 1/2 cups fresh herbs in branches or leaves Sterilize the bottles and stoppers you intend to store the vinegar in by covering with water and bringing to a simmer. Simmer several minutes then remove from water with tongs. Wash herbs well, lightly bruising the leaves. Stuff herbs into sterilized bottles. Heat vinegar to just below the boil. Using a funnel, carefully pour vinegar into bottles. Cool, seal, and keep in a cool, dark place about 2 weeks. If herbs become unattractive, strain before using vinegar. Makes about 1 quart. Variation: Use 1/2 cup combined spices instead of herbs. Try hot chilies, black peppercorns, or a mix of cinnamon sticks, allspice, and a few cloves. Bruise or lightly crush before adding to vinegar to aid infusion of flavorings into the liquid. Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 -Jean, I do the same with the attractive bottles that I find in the thrift shops. How fun it is to set a pretty corked bottle of herbed vinegars on the table for guests. Also fun to make flavored herb sugars and put them in pretty bottles. I use rafia to tie a pretty sugar spoon on the side of the 'sugar jars' Deanna .. -- In , Jean B <veggiejean wrote: > > I have some hot chili and some dill vinegar, just sitting its so easy and I used pretty bottles, to decorate my kitchen. > > Herbed Vinegar > > This basic formula for herbed vinegar invites you to use your imagination and bounty from the local farmers' market or summertime herb garden. Possibilities include basil, tarragon, dill, shallot, garlic, lemon thyme, or mint. Experiment, have fun, and use organically grown herbs if possible. > > 1 quart good quality white wine or cider vinegar > About 1 1/2 cups fresh herbs in branches or leaves > > Sterilize the bottles and stoppers you intend to store the vinegar in by covering with water and bringing to a simmer. Simmer several minutes then remove from water with tongs. > Wash herbs well, lightly bruising the leaves. Stuff herbs into sterilized bottles. Heat vinegar to just below the boil. Using a funnel, carefully pour vinegar into bottles. Cool, seal, and keep in a cool, dark place about 2 weeks. If herbs become unattractive, strain before using vinegar. > Makes about 1 quart. > Variation: > Use 1/2 cup combined spices instead of herbs. Try hot chilies, black peppercorns, or a mix of cinnamon sticks, allspice, and a few cloves. Bruise or lightly crush before adding to vinegar to aid infusion of flavorings into the liquid. > > > > Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2006 Report Share Posted July 8, 2006 I love to make Cranberry-Sage vinegar as gifts for the holidays. Simmer fresh cranberries and sage in white vinegar, then pour into decorative bottles, cork and seal with parafin. I usually throw in a skewer with some cranberries for decoration. Jean B <veggiejean wrote: I have some hot chili and some dill vinegar, just sitting its so easy and I used pretty bottles, to decorate my kitchen. Herbed Vinegar This basic formula for herbed vinegar invites you to use your imagination and bounty from the local farmers' market or summertime herb garden. Possibilities include basil, tarragon, dill, shallot, garlic, lemon thyme, or mint. Experiment, have fun, and use organically grown herbs if possible. 1 quart good quality white wine or cider vinegar About 1 1/2 cups fresh herbs in branches or leaves Sterilize the bottles and stoppers you intend to store the vinegar in by covering with water and bringing to a simmer. Simmer several minutes then remove from water with tongs. Wash herbs well, lightly bruising the leaves. Stuff herbs into sterilized bottles. Heat vinegar to just below the boil. Using a funnel, carefully pour vinegar into bottles. Cool, seal, and keep in a cool, dark place about 2 weeks. If herbs become unattractive, strain before using vinegar. Makes about 1 quart. Variation: Use 1/2 cup combined spices instead of herbs. Try hot chilies, black peppercorns, or a mix of cinnamon sticks, allspice, and a few cloves. Bruise or lightly crush before adding to vinegar to aid infusion of flavorings into the liquid. Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 That sounds wonderful! I'd love to do something like that for my friends and family...beats spending a fortune on meaningless mall gifts! :-) In a message dated 7/8/2006 5:47:50 P.M. Eastern Daylight Time, bwayaslchef writes: I love to make Cranberry-Sage vinegar as gifts for the holidays. Simmer fresh cranberries and sage in white vinegar, then pour into decorative bottles, cork and seal with parafin. I usually throw in a skewer with some cranberries for decoration. Love & Peace Up, ***Sara*** 'Cause freedom don't come free .. Quote Link to comment Share on other sites More sharing options...
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