Side Pannel
Flavored Vinegars
Flavored Vinegars
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Marinades & Rubs
Ingredients List
- Flavorings -- such as
- 1 Sprig fresh herbs
- Peppercorns
- Fresh chilies
- 1 Clove garlic
- Vinegar -- such as
- White- or red-wine
- Cider
- Champagne
- Sherry -- or
- Rice-wine vinegar
Directions
Vinegars keep for up to a year. Use good-quality red-wine or white-wine
vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.
vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.
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