Herbed Vinegar
HOMEMADE HERB VINEGAR:
Yea! Getting another homemade garden gift blog entry before Christmas- I just made some vinegar infused with fresh herbs from the garden today and that should give me two weeks to allow the flavors to blend before I give them as gifts.
Use herbed vinegar for salads, veggies and all recipes that list vinegar as an ingredient.
1. Heat a vinegar of choice in a saucepan, but do not boil.
2. Wash and pat dry the fresh herbs.
3. Wash bottles.
4. Use 2-3 Sprigs of herbs per Cup of vinegar.
5. Pour warm vinegar into bottles with herbs.
6. Store in a dark place for 2-3 weeks. This allows the flavors to infuse with the vinegar.
7. Shelf life is up to one year.
* Ideas for single herb bottles or combinations: Basil, Tarragon, Parsley, Dill, Chives, Oregano, Thyme, Rosemary, Lovage, Orange, Lemon or Lime Peel spirals, Lavender Blossoms, Sage, Garlic, Chilies.
Herb Vinegar in photo = Red Wine Vinegar with Rosemary sprigs and Oregano. Rice Vinegar with Rosemary and Oregano.
Thank you for visiting my garden blog: www.nadiaknows.com Create- Grow- Inspire
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