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Karenne
June 18th, 2006, 08:18 PM
1 1/2 to 2 cups fresh, firmly packed herbs (a single type or a mixture of herbs), plus additional herbs to identify the finished product
3 to 3 1/2 cups red wine, white win, or sherry vinegar

1. Wash the herbs in a basin of cool water. Remove any discolored or insect-damaged leaves. It is fine to keep the leaves on the stems. Dry the herbs in a salad spinner or pat dry. Be sure the herbs are completely dry before proceeding.

2. Pack the herbs into a clean canning jar. Pour the vinegar over the herbs.

3. Store in a cool, dark place for 2 to 6 weeks, shaking the mixture every few days. Begin tasting after 2 weeks. When the vinegar is flavorful, it is ready.

4. Pack a single fresh herb into a clean storage bottle to identify the flavoring in the bottle. This is optional, but very helpful.

5. Strain the vinegar through a coffee filter to remove all herbal debris, and pour into the storage bottle. Cork or cap, label, and store in a dark cool place. The vinegar will keep indefinitely.

Alyssa Brooks
June 13th, 2007, 09:57 AM
Hey Karenne,

What type of recipes do you use an herbed vinegar in? Anything besides meat marinades?

Alyssa

Karenne
June 13th, 2007, 10:29 AM
You looking for vegetarian alternatives? Is that what you mean?

Lainey
June 15th, 2007, 03:30 AM
I love to use tarragon or garlic vinegar or others instead of plain vinegar on salads or any cooked greens especially spinach or broccoli with a pat of butter it is really good. You can even use the vinegar on fresh fish or with lemon to eat too. Flavored vinegars also make great gifts for the holidays to give away or as hostess or welcome gifts too. You can make a basket of a few different vinegars.

I am a vinegar person .. hmm can you tell...muah...

Lainey

PS.. thanks Karenne I have not made the vinegars myself though a couple of my sister have and given them to us so we use them of course. yummy

Alyssa Brooks
June 16th, 2007, 07:24 AM
You looking for vegetarian alternatives? Is that what you mean?
No, I was just curious what else you could use them for...

Karenne
June 16th, 2007, 11:59 AM
Ohhh...I use them for salads, vegetable marinades, grilling, adding taste to a new dish that has NONE (snicker):yes:

I also give them away as gifts because they are beautiful!