Make Flavored Vinegars ~ Friday Foods

Infused Vinegars & Oils, Pinterest

Hi Sweet Friends,

 Infuse vinegars with rosemary, basil, thyme, and sage.  Use these vinegars to flavor salad dressings and marinades. Herbal vinegars make attractive gifts for foodie friends and are another way to extedn the bounty of your herb garden.

The first Vinegar is Hot Basil Vinegar, made with fresh basil leaves. Put basil into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 2 weeks or up to 4 months. Remove basil. Transfer vinegar to a decorative bottle or jar. Keep in fridge.

You can read more about Cold Method & Hot Method Basil Vinegar. Cold is done with Solar Heat, whereas Hot is done on the stove top.
http://www.preservingyourharvest.com/BasilHerbVinegar.html

 I have used herbs in White, Apple Cider, and Red Wine Vinegars.

Use decorative bottles to give your Vinegars as presents.

This Rosemary Vinegar is made with fresh rosemary and white or apple cidar vinegar.  2 Fresh Rosemary Twigs. Wash, pat dry, and lightly bruise the rosemary twigs. Place them in clean jar or bottle. Fill with white vinegar till herbs are covered. Tighten the lid. Sit in the window sill for 2 to 4 weeks. Shaking mixture daily. Remove rosemary. Transfer vinegar to a decorative bottle or jar.

 Keep in fridge.

Here is a great source for Rosemary Vinegar and the use of Rosemary Vinegar for cleaning from Bulk Herb Store Blog.

These Thyme Vinegars are made in the same way as the above Basil and Rosemary Vinegars. However, the HOT method is better to use when gift giving your vinegars. 

 

 Each vinegar has a distinct flavor. While white vinegar is good with thyme, apple cider vinegar is good for stronger herbs like basil and rosemary.

Here is a great link for Herb Printables.