Herbed Vinegars Recipes

HERBED VINEGARS

Herbed Vinegars image

This is a simple way to make herbed vinegars. Herbed vinegars make great gifts and will last for over 6 months. (Use approximately 3 sprigs of herbs for each 16 ounce bottle.) Try using thyme, oregano, rosemary, chives, tarragon or fennel with different vinegars to make all kinds of variations. Hint: If you use purple basil, the vinegar will taste great, and be a lovely shade of purple!

Provided by Erica Sweet

Time 30m

Yield 6

Number Of Ingredients 2

Ingredients

2 cups distilled white vinegar
3 sprigs fresh rosemary

Steps:

Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.
In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.
Slip about 3 sprigs of fresh rosemary into the cooled bottle.
Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.

Nutrition Facts : Calories 2.1 calories, Carbohydrate 0.1 g, Sodium 0.1 mg

HERB VINEGAR

Herb Vinegar image

This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 3

Ingredients

1 garlic clove, peeled, optional
12 to 18 inches fresh oregano, basil or tarragon sprigs
1-1/4 cups white vinegar or white wine vinegar

Steps:

If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

Nutrition Facts :

POMEGRANATE FIG WHITE BALSAMIC VINEGAR

Pomegranate Fig White Balsamic Vinegar image

Making your own homemade flavored vinegars to give as gifts is a great idea! It's inexpensive, easy to do and can look very impressive with the right bottle. Plus, you can customize the flavors to make a vinegar that is not easy to find, making your gift truly unique.

Provided by Meredith Laurence

Categories Sauces

Time 15m

Number Of Ingredients 3

Ingredients

4 cups white balsamic vinegar
1 pomegranate
4 fresh figs (quartered)

Steps:

Bring the white balsamic vinegar to 190ºF (just under the boiling point) in a medium saucepan.
Cut open the pomegranate and remove the seeds. (Click here to learn how to remove pomegranate seeds.) Crush the seeds gently with the back of a wooden spoon.
Place the pomegranate seeds (and any juice) and figs in a sanitized non-reactive 1-quart jar or container. Pour the warm vinegar over the top and let the mixture come to room temperature before covering with a lid. Store in a cool dark place for 2 weeks.
After 2 weeks, strain the vinegar through a fine strainer or a piece of cheesecloth. Transfer the strained vinegar to sanitized decorative bottles. If desired, add a few fresh pomegranate seeds and figs.
Tie a label on the bottle and give away to friends and family, or keep for yourself.
Enjoy this vinegar on salads or in a marinade or sauce for chicken or duck.

Nutrition Facts : Calories 40 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

HERB VINEGAR

Herb Vinegar image

Flavored vinegars can add distinctive taste to your favorite recipes. Making them yourself not only gives satisfaction but also can be less costly than buying them.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 32

Number Of Ingredients 2

Ingredients

2 cups white wine vinegar or white vinegar
1/2 cup firmly packed fresh herb leaves (such as basil, chives, dill weed, mint, oregano, rosemary or tarragon)

Steps:

In tightly covered glass jar or bottle, shake vinegar and herb leaves. Let stand in cool, dry place 10 days.
Strain vinegar; discard herbs. Place 1 sprig of fresh herb in jar to identify flavor if desired. Store covered at room temperature up to 6 months.

Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 0 g, TransFat 0 g

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