Homemade herbal vinegars are easy to make.
Using herb-infused vinegar is a time-honored culinary tradition that adds a depth of flavor to your recipes. It adds taste without adding unnecessary fat, calories and sodium to your food. Vinegars hit the same area of the tongue that tastes salt, allowing you to reduce your sodium intake in a way that is far from bland. Try this gourmet secret at home by making your own herb-infused vinegars.
Instructions
1. Rinse 8 ounces of fresh herb sprigs in cool water to get rid of dirt and debris. Shake excess water off of the herbs, and then lightly wrap in paper towels. Dry the wrapped herbs overnight in a warm, dark place.
2. Heat 16 ounces of vinegar in a non-reactive saucepan over medium heat. Remove from heat when the vinegar begins to smell pungent and just begins to simmer.
3. Place the unwrapped prepared herbs into a clean 32 ounce Mason canning jar. Pour the heated vinegar over the herbs.
4. Place a canning lid over the mouth of the Mason jar. Seal completely with a canning ring.
5. Store your vinegar infusion in a cool, dark place for two weeks. Gentle agitation will help the vinegar cover more surface area of the herbs, allowing for a fuller-flavored final product.
6. Strain the infused vinegar through cheesecloth into a clean wine bottle or vinegar cruet. If desired, add a fresh sprig of herbs to the bottle for presentation and identification.
7. Cap the final bottle with a liquor pourer or clean cork. Store the herb-infused vinegar in the refrigerator for up to six months.
8. Use your infused vinegar in a variety of culinary applications. Try your finished herbal vinegars in potato salads, vinaigrettes, marinades and egg dishes.
Tags: dark place, herbal vinegars, herb-infused vinegar, infused vinegar, into clean