Herb Infused Vinegars...

I suppose its about that time of the year when we have to say "adios" to summer and welcome the fall colors.  So how can we extend the life of our summer flavors like fresh herbs? 

Herb Infused Vinegars!

So, you ask, how does this work and won't it take forever?  The truth of the matter is that the high acidity of the vinegar extracts the flavor from the herbs without any cooking, chopping or fussing!  The acidity also means that an herb-infused vinegar will keep indefinitely without spoiling - even better! 

SO, why would you WANT to take the time to do this? Well, herb-infused vinegars are a versatile addition to your pantry staples! You can use them for salads, in sauces, to perk up the flavors of soups and stews, to enhance the flavors of broiled chicken, grilled fish and steamed veggies...and the best part is, you'll be adding flavor without the extra calories!

The Basics...

• The best vinegar to use for herb infusing is good quality white wine vinegar. Other vinegars that can be used are red wine vinegar, cider vinegar, rice wine vinegar, champagne vinegar or balsamic vinegar.
• Always wash and dry your fresh herbs thoroughly before adding them to the vinegar.
• Chop or mince the herbs or just add small sprigs, but keep in mind that the smaller you chop them, the more flavor you're going to impart in a shorter amount of time. With herbs like rosemary that are very thick and coarse, roll the whole sprig between the palms of your hands before placing it in the jar. With smaller leaf herbs like thyme and oregano, use the palm of your hand to crush them slightly on a cutting board before placing the whole sprig in the jar.
• Purchase bottles or canning jars for the herbed vinegar - make sure to clean them in very hot, soapy water and allow them to air dry thoroughly before using. (Do not use a metal container of any kind) Running the jars through the sanitary cycle in the dishwasher is a great way to ensure your jars are clean and ready to use!
• Drop the herbs, and any other ingredients you're using into the clean bottle and pour in the vinegar.
• You may also elect to add garlic, peppercorns, chilies, edible flowers, lemon or other citrus zest or peel, fruits, or dried spices.
• Seal the bottle with a cork or screw cap and set it aside to "steep" in a dark place for a minimum of 2 weeks to 4 weeks.  The timing depends on the type and quantity of herbs and the strength of their flavors. Fresh garden herbs are more potent than those you purchase at the grocery store. Sample the vinegar after 2 weeks - if it doesn't have much flavor, set it aside for a few more weeks.

• Once the vinegar has the flavor you want,  strain out the herbs.  Use a coffee filter to be sure to remove all traces of the herbs.  After straining, place a single, fresh sprig of the herb as an indicator of the flavor and to give it visual appeal.
• Store your vinegar in the refrigerator for best results and longest shelf life. It should keep for 2-4 months.  If it smells or looks "different" when you go to use it, don't!
• Pouring herbed vinegar into a  decorative bottle with a beautiful label makes it a great gift! If you give it as a gift during the steeping period, be sure to include a label with a ready to use date.

 

Some Recipes for Vinegars...


Basic Herb Infused Vinegar
2 cups vinegar (white wine, cider, or rice wine vinegar)
6 sprigs fresh herb (oregano, rosemary, tarragon or thyme)
2 garlic cloves, crushed (optional)
Try different combinations!

Dill and Peppercorn Vinegar
6 Sprigs of fresh dill, rough chopped
1 cup cider vinegar
1 tsp whole black peppercorns

 Rosemary and Garlic Balsamic Vinegar

Ten sprigs of fresh rosemary (2 inches long)

4 cloves garlic, crushed
1 cup balsamic vinegar


Basil, Chive and Lemon Vinegar
zest of 1/2 of a large lemon
5 large fresh basil leaves, rough chopped
10 strands fresh chives, cut in half
1 cup white wine vinegar


Raspberry Vinegar
2 cups white wine vinegar
1 cup fresh, slightly crushed raspberries (frozen can be used)
*also try blackberries, strawberries and blueberries.

Italian Herb Vinegar
2 cups red wine vinegar
5 sprigs fresh oregano, slightly crushed
1/4 cup fresh chopped parsley
5 large fresh basil leaves, rough chopped
3 garlic cloves, crushed
1 tsp crushed red pepper flakes (optional)


Orange Thyme Vinegar
2 cups white wine vinegar
5 sprigs fresh thyme, slightly crushed
zest of 1/2 large orange


Provencal Vinegar
2 cups white wine vinegar
2 sprigs fresh thyme, slightly crushed
2 sprigs fresh rosemary
1 fresh bay leaf, cut in half (or 1 dry, crumbled)
2 cloves garlic, crushed
1 two-inch strip of lemon rind

As always...have fun with this...experiment, get creative...and then share!