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8.1.3 How do I make flavored vinegars?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

8.1.3 How do I make flavored vinegars?

I tend to want to make very powerfully flavored vinegars because you can
always dilute, so I add a packed cup of herb/chile/fruit to 2-3 cup of
vinegar. For delicate flavors such as delicate herbs and fruit, white wine
vinegars, rice wine vinegar, or champagne vinegar are unobtrusive. Rice wine
vinegar is probably the cheapest of those choices. For strong flavored
herbs, chiles, and most berries (e.g. blackberries--strawberries are too
delicate), any vinegar will do. Combine, let sit for at least two weeks,
depending how strong you want the flavor, then filter out the solids. A
little heat, using either the stove or the sun is helpful to extract more
flavor.

[Check out the herb flavored vinegar recipes in Henriette Kresses' herb FAQ
at http://sunsite.unc.edu/herbmed/culiherb.html

 

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