Turning Vinegars Into Magic Potions
Now that the garden is bursting with lovely edibles, consider turning some of them into flavored vinegars. Specialty vinegars are made by heating vinegar with added spices, herbs, or vegetables such as chili peppers or garlic. These are allowed to infuse for several days (or even weeks), and must be strained and rebottled before using. Always heat vinegar in a non-reactive saucepan (made of stainless steel or enamel).
The recipes below can be varied freely, depending on your taste preferences. Use favorite combinations of herbs and fruits, or try pairing different herbs with lemon, orange, lime or grapefruit zest. Basil/peach, raspberry/thyme, lemonbalm/blueberry; the possibilities are tantalizing! To avoid waste, make small initial batches, keeping careful notes about amounts and timing. Recipes you love can be scaled up for larger batches for gift giving and winter enjoyment.
Novel Ways With Vinegar
Vinegars also make excellent spritzers when diluted with chilled plain or sparkling water. Serve over ice as an alternative to alcohol when the weather is hot. Vinegars can also be drizzled over steamed greens or grilled vegetables, fish, chicken and so on. Basil vinegar is wonderful on tomatoes, while grilled eggplant tastes great with a little thyme vinegar. Sprinkle basil/peach vinegar over a fruit salad and a spunky chili pepper vinegar on a baked potato. Yum!
Note that you will need to strain and decant your vinegars (each recipe will say how long to let it infuse). Remind yourself to do this by marking your calendar. When you re-bottle the vinegars, store them in a cool, dim place, not a sunny window, since the heat and light can cloud the vinegar and may promote bacterial growth.
Basic Herb Vinegar
2 cups vinegar (red or white wine, cider, or rice vinegars all work well)
1/3 cup fresh herbs OR 3 tablespoon dried herbs (such as basil, fennel, tarragon, lemon balm, parsley, cilantro, chives, dill, etc.)
Bring vinegar to a boil in a small saucepan. Roll fresh herbs lightly with a rolling pin or crush dried ones and put them in a clean jar. Pour in hot vinegar and seal. Let infuse for up to 2 weeks, tasting every few days until you like the intensity. When it’s just right, strain through muslin or a coffee filter into a sterilized bottle and seal. Use within 3 months.
Pink Peppercorn Vinegar
2 cups white wine vinegar or rice vinegar
2 tablespoons pink peppercorns
Bring vinegar and peppercorns to a boil in a small saucepan, reduce heat and simmer for 5 minutes. Pour into a clean jar and seal. Let infuse for up to 2 weeks, tasting every few days until you like the intensity. When it’s just right, strain through muslin or a coffee filter into a sterilized bottle and seal. Use within 3 months.
Variations:
Use 2 tablespoons green peppercorns, mixed peppercorns, or Tellicherry peppercorns instead of the pink ones. If you use Szechuan peppercorns, use only 1 teaspoon and taste check by putting a few drops on a piece of bread (or you might burn your tongue!).
Spiced Vinegar
2 cups white wine vinegar or rice vinegar
2 tablespoons coriander, cumin, fennel, dill, or cardamon seeds
Bring vinegar and seeds to a boil in a small saucepan, reduce heat and simmer for 5 minutes. Pour into a clean jar and seal. Let infuse for up to 2 weeks, tasting every few days until you like the intensity. When it’s just right, strain through muslin or a coffee filter into a sterilized bottle and seal. Use within 3 months.
Raspberry Vinegar
2 cups fresh or frozen raspberries
1-1/2 cups red wine vinegar or rice vinegar
1/4 cup sugar or honey (preferably raspberry honey)
Combine all ingredients with 1/3 cup water and bring to a boil over medium high heat. Reduce heat to medium low , cover pan and simmer for 5 minutes. Cool to room temperature, then cover and refrigerate overnight. The next day, strain through a fine sieve, pressing gently to get all the liquid out. pour into a clean bottle, seal and store in the refrigerator for up to 3 months.
Blueberry Vinegar
2 cups fresh or frozen blueberries
2 cups cider vinegar
1 tablespoon grated lemon or orange zest
1/4 cup sugar or honey
Combine all ingredients with 1/4 cup water and bring to a boil over medium high heat. Reduce heat to medium low , cover pan and simmer for 5 minutes. Cool to room temperature, then cover and refrigerate overnight. The next day, strain through a fine sieve, pressing gently to get all the liquid out. pour into a clean bottle, seal and store in the refrigerator for up to 3 months.
Cranberry Vinegar
1 cup fresh or frozen cranberries
2 cups red wine vinegar or cider vinegar
1/3 cup sugar or honey
Combine all ingredients with 1/3 cup water and bring to a boil over medium high heat. Reduce heat to medium low , cover pan and simmer for 5 minutes. Cool to room temperature, then cover and refrigerate overnight. The next day, strain through a fine sieve, pressing gently to get all the liquid out. pour into a clean bottle, seal and store in the refrigerator for up to 3 months.