Herbal Vinegar
4 cups red wine vinegar
8 sprigs fresh parsley
2 teaspoons thyme leaves
1 teaspoon rosemary leaves
1 teaspoon sage leaves
Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach
in 6 cups water. Rinse thoroughly under cool running water and pat dry.
Place herbs in sterilized quart jar. Heat vinegar to just below boiling
point (190o F); pour over herbs. Cap tightly and allow to stand in cool,
dark place for 3 to 4 weeks, shaking occasionally. Strain out herbs.
Pour vinegar into clean sterilized bottles with tight fitting covers.
Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in
the refrigerator. Makes 1 quart.
Raspberry Vinegar
2 cups raspberries
2 cups white or wine vinegar
Wash 2 cups fresh raspberries in clean water. Bruise raspberries lightly
and place in sterilized quart jar. Heat vinegar to just below boiling
(190o F). Pour over raspberries in jar and cap tightly. Allow to stand 2
to 3 weeks in cool, dark place. Strain vinegar, discarding fruit. Pour
vinegar into a clean sterilized jar. Seal tightly and store in the
refrigerator. Makes 1 quart.
Other
May 2006 Articles:
Dress Spring
Salads with Vinegars Prepared at Home
Vinegars at a Glance
Regulations Eased
at Some Markets for Jam and Jellies Sold
Go Native with Mulberries for Pies, wine and Jelly
May 2006
