Ingredients

Herb vinegar:If using fresh herbs--Pick herbs late in the morning (when dew has dried). Wash herbs gently, but thoroughly. Lay out on towels and blot dry. Pack herbs in 1 gallon glass jar which has been sterilized. Estimate at least 6 handfuls of herbs for each gallon of vinegar prepared. Heat white distilled vinegar to nearly boiling, pour over herbs. Weight herbs below the surface of the vinegar using a plate or glass jar filled with water. Cover with a glass lid, waxed paper or plastic wrap, then with a regular jar lid. (A metal lid directly on the jar will react with the vinegar.) Let steep 3 weeks. This mixture may steep safely unrefrigerated. Taste. If strong enough, strain out herbs and throw away. Pour vinegar through a coffee filter into a clean, sterlized jar or a pretty bottle. Cork, label and enjoy. (If using dried herbs, you would use much less. You can also make it in smaller batches. Just cut back the amount of herbs and vinegar. I have a bottle of vinegar that I heated and put fresh dill, dill seed, garlic and oregano, basil & parsley in. I just let it sit).Herb vinegar ideas: Mixed herb vinegar - 2 handfuls green basil leaves, 1 handful thyme, 1 handful sweet marjoram, 1 handful oregano, 3 or 4 peeled cloves of garlic, 10 whole peppercorns, 1 dried hot cayenne pepper (or 1/2 to 1 tsp. dried hot pepper flakes)Dill-garlic vinegar - for one gallon of vinegar, use leaves and seeds of dill and 4 or 5 whole bulbs of garlic which have been peeled and seperated into cloves.Chive blossom vinegar - use the pink-lavendar colored blossoms only. The vinegar will become a beautiful pale mauve color with a very oniony flavor.Mint - use the leaves and tender stems.Herbs in Oil:Gather, wash and dry herbs as directed for herb vinegars. To each cup of oil, add 1 - 2 tsp. any dry herb or 1-2 Tbs. fresh herbs. Cover container and refrigerate for 3 to 4 weeks. Strain as directed for vinegar, discarding herbs. Continue to refrigerate after steeping. Herb flavored oil provides a wonderful base for many sauces. It is excellent dribbled over spaghetti and in vinegar & oil salad dressings.What can you do with all that vinegar? Here are some ideas for using herbal vinegar from Herbal Treasures and Pleasure of Herbs by Phyllis Shaudy.Chive blossom - wherever onion flavor is desired: egg salad, cooked broccoli, or brussel sprouts, marinades.Dill - cooked beets or cabbage; three-bean salad; coleslaw; potato salad.Mint vinegar - Stir into mayonnaise or whipped cream for fruit salads; sauce for lamb; fruit gelatin; fruit punch

Description

View Full Recipe