Vinegars At a Glance

• Use clean sanitized jars. Immerse jars/bottles in boiling water for 10 minutes.
   

• Work with thoroughly cleaned herbs and produce. Dip them in a solution of 1 teaspoon of household bleach per 6 of cups water. Rinse in clear running water.
   

• Heat the vinegar to just below boiling.
   

• Place desired herb(s) in the sanitized bottles or jars and add hot vinegar. Tightly cap and store in a cool clean place for 3 to 4 weeks.
   

• Once the flavor is developed, strain the vinegar one or more times using damp cheesecloth or coffee filters until the vinegar is no longer cloudy.
   

• Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs (or berries) that have been sanitized as above.
   

• Seal, store in the refrigerator. For best flavor, use within 3 or 4 months.

Other May 2006 Articles:
Dress Spring Salads with Vinegars Prepared at Home
Regulations Eased at Some Markets for Jam and Jellies Sold
Go Native with Mulberries for Pies, wine and Jelly
Making Specialty Vinegar