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  • Serves: 1 Servings

Herb Vinegarbev

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 1 c Fresh herbs OR USE
  • 1/3 c Dried herbs
  • 1 qt Vinegar


Place herbs in a large jar or bottle and pour vinegar over them. Set the
jar or bottle in a sunny window for two weeks, turning regularly. The heat
of the sun will extract flavor fromthe herbs. If you are going to used the
herbed vinegar immediately after the sun process there is no need to filter
it. If you are planning to keep it for several months, strain the herbs
and pour the vinegar through a coffee filter and into a clean bottle. Add
one or two fresh springs of the herb or herbs used in the vinegar. An even
quicker way is to heat the vinegar to boiling point, remove from heat, and
pour over herbs. Let steep (like tea) until cool. Strain through a coffee
filter to remove the herbs, and bottle with one or two fresh sprigs as
above. Several sources recommend White Wine Vinegar or Rice Wine Vinegar
as a base. Regarless of the chioce, quality is of the essence. SOME
FLAVORED VINEGARS AND POSSIBLE USES Basil - tomatoes, pasta salads,
vegetable salads. Chives & Chive blossoms - for a hint of onion Dill -
fish, potato, vegetable salads Fennel - fish & whatever you want anise
flavor Mine - Lamb & for fruit salads & desserts Nasturtium flowers &
leaves - a peppery taste Tarragon - salads & chicken dishes Drying herbs
works very well for me, especially when I get more than I can use fresh. To
dry them I pick out any damaged leaves or blossoms, check for bugs, always
know my sources - to protect against spray or systemic insecticide and tie
them loosely in bunches with string, and hang them upside down in a
well-ventilated, sunny spot I have in the opening between my kitchen and
dining area. I've also had really good luck keeping fresh herbs, laid out
on a strong paper towel, rolled gently like a jelly roll, and place inside
a ziplock bag, then placed in the crisper of the refrigerator. These last
weeks for me.

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