Backyard Treasures

Jul. 15, 2006

Using Herb Vinegars

People always ask what I like to use my fresh grown herbs for. Although I use them in many ways, I really enjoy using them to make flavored vinegars. (the photo to the right shows raspberry and lavender vinegars that I made) They are so easy to make and have many uses. Any herb or flavored vinegar can be substituted for plain vinegar in a recipe. If you make your own salad dressing, an herb vinegar is a must.

Besides cooking uses, they have cosmetic uses too. The girls and I use the floral vinegars (rose & lavender) in the bath, and they can also be used as a hair rinse after shampooing. They can be used as a facial toner, and depending on what herbs you choose, you can make and after shave lotion for your husband. You can even spray your dog with an herb vinegar to reduce doggy smells.

Here's a couple of recipes I like to use my herb vinegars for.

Marinated Fresh Vegetables

3/4 cup of oil

1/2 cup any flavored vinegar

2 T. lemon juice

3 T. sweet onion, finely chopped

1 tsp. dried tarragon

1 tsp. salt

1/2 T. sugar, if desired

3-4 cups of cut up vegetables, such as:

   carrots, onions, cherry tomatoes, pea pods, broccoli,
   mushrooms, cauliflowers, celery, etc.

In a bowl, whisk all ingredients except vegetables. Pour marinade over vegetables in a flat, shallow container. Cover and marinate for at least 3 hours. Drain and serve.

*************************************************************

I really like to make Raspberry Vinegar with our own raspberries and use it for the following recipe.

Raspberry Fruit Dressing

1 cup sour cream or plain yogurt

3 T. honey

3 T. raspberry vinegar

1 T. raspberry jam

Mix all ingredients together and refrigerate in a covered container for 3 hours. Serve over mixed fruit salad (peaches, strawberries, melons, banana slices, kiwi, pineapple, grapes, etc.)

To make the Raspberry Vinegar:

Gently wash fresh raspberries and drain in a colander. Loosely fill a quart canning jar with the raspberries to within 2 inches of the top. Heat white vinegar until the first bubbles appear, then add it to the raspberries until the jar is filled. Cover with plastic wrap (to prevent acid build-up and rust from the metal top), and screw on the lid.

Store the jar in a cool, dark place for 4- 6 weeks. After the alotted time, strain the vinegar through a fine meshed strainer lined with a coffee filter (do this step at least twice). Pour into a clean glass bottle and label.

Comments (6) Post A Comment! Permanent Link

Jul. 15, 2006

Making Herb Vinegars

Posted in Herbal Treasures

Some general guidelines:

Cut herbs in the morning, if possible, after the dew has dried but before it gets hot.

Check the vinegar you are going to use for acidity. Any vinegar with 5% acidity can be used to make herb vinegar.

There are several different types of commercial vinegars you can buy that make excellent bases for your homemade herb or fruit flavored vinegars. You can use one type or blend two or three together to achieve your desired taste.
Here are some suggestions to get you started.

Rice Vinegar
This is the one I use the most. It is a mild, sweet vinegar that is the perfect base for fruit vinegars like raspberry or blueberry.

White Wine Vinegar
This is my favorite for using with the milder herbs. It is a delicate flavored vinegar and will not overpower the herbs. It can also be used with fruit. White wine vinegar is an excellent choice when color is important, as when making chive blossom vinegar or opal basil vinegar (both will produce a lovely pink colored vinegar).

Red Wine Vinegar
This is stronger than white wine vinegar and goes well with the stronger herbs like Rosemary, Tarragon, Basil and Garlic.

Cider Vinegar
Although cider vinegar is a healthy choice, it's flavor is too strong and will mask the flavor of the herbs.

Distilled White Vinegar
This is the most common type of vinegar, but as with cider vinegar, I find it's too intense and overpowering to use as a base for homemade flavored vinegars.

Basic directions:

Sterilize pint or quart jars.
Gather fresh herbs. Wash herbs and pat dry with paper towels. (moisture must not be present or it will cause the vinegar to be cloudy)
Put herbs in sterilized jar. Add vinegar to cover the herbs. You can either use it at room temperature or heat the vinegar just until the first bubble or two appear. Do not let it boil, as this will destroy some of the acidity and flavor.
Put a non-metallic lid on jar and store in cool, dark place for 2-4 weeks. Check it after 2 weeks for flavor and aroma.
When the vinegar has reached the desired flavor, strain it to remove the old herbs.
You can place one or two fresh herb stems in a sterile bottle for decoration. Pour in strained herb vinegar and cover.
Label vinegar. Enjoy.

Comments (2) Post A Comment! Permanent Link