Making Flavored Vinegar
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Making flavored vinegars has become popular for gift-giving and personal
You can add herbs, mixture of herbs, spices, fruits or vegetables to a vinegar. The
vinegar that you use will depend on what is added to it, whether it be apple cider,
distilled white, wine or a combination. Apple cider compliments fruits, white distilled
goes well with delicate herbs and wine with stronger herbs such as garlic and tarragon.
Other suggestions include:
- Use 3 to 4 sprigs of fresh herbs to each pint of vinegar being certain to completely
immerse the herbs.
- Dried herbs may also be used. It takes 3 tablespoons of dried herbs to each pint of
vinegar. Let the vinegar stand 3 to 4 weeks, strain through damp cheesecloth and discard herbs.
- In most cases it takes 3 to 4 weeks for flavors to develop. Let the container stand,
tightly capped, in a cool dark place. Use within 3 to 4 months.
- Flavors in foods that work well in vinegar include lemon or orange peel, especially with
mint, cinnamon and cloves; garlic cloves, jalapeno pepper and citrus peel which can be
treated for ease on bamboo skewers.
- To speed the process by a week or so, crumble or bruise the herbs and fruits. When the
vinegar has reached the desired flavor, strain and return vinegar to clean containers. A
sprig of fresh herbs can be added for decoration and identification.
- If flavors become too strong, flavored vinegars may be diluted with more of the same
Source: Making Flavored Vinegars, Heinz
- For flavored vinegar recipes write to:
Making Flavored Vinegars
c/o Heinz USA
P.O. Box 57
Pittsburg, PA 15230-90057
Lori Wuellner, LWuellne@oznet.ksu.edu
County Extension Agent, Family and Consumer Services
Wyandotte County, Kansas
Kansas State University Research and Extension