38. Flavored Vinegars

MATERIALS

Knife
Funnel
Decorative bottles with corks or sealable tops

INGREDIENTS

TARRAGON VINEGAR
4 cups apple cider vinegar
3 large sprigs fresh tarragon


RASPBERRY VINEGAR
4 cups white wine vinegar
1-1/2 cups fresh or frozen raspberries


ROSERMARY GARLIC VINEGAR
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary

INSTRUCTIONS

The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool, dark place for at least three weeks. If you don't have that much time, you can speed the process up somewhat by heating the vinegar till it's lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new "whole" ingredients.

Make your own labels by cutting strips of white or colored paper and writing the vinegar flavor on it. Attach with glue or rubber cement. Make a paper strip that can fold over the top of the bottle as well (see image).

Resources: about.com 

If you like making infused vinegars, you might want to check out this fun book:

Flavored Vinegars 50 Recipes For Cooking
by Daniel Proctor and Michael and Penelope Wisner Trade Paperback