Here are a few
combinations of vinegar, herbs, and other flavors to get you thinking about
creating your own flavored vinegars. Experiment freely and often as new herbs
and local produce pops up.
Berry Vinegar
Makes 2 cups infused
vinegar
2 cups white wine
vinegar
1 cup fresh berries
or mixed berries, cleaned and patted dry
2 tablespoons light
honey
6 sprigs thyme,
gently bruised
Tarragon Garlic
Vinegar
Makes 2 cups infused
vinegar
2 cups white wine or
cider vinegar
6 sprigs fresh
tarragon, gently bruised
1 clove garlic,
peeled
Lemon Oregano
Vinegar
Makes 2 cups infused
vinegar
2 cups white wine
vinegar
1 bunch fresh
oregano sprigs (about 10 to 15 4-inch sprigs with blooms, if desired), gently
bruised
4 wide strips of
lemon zest
1 clove garlic, peeled
Making Herbal
Infused Vinegar
• Begin by gathering the herbs you want to use,
whether from your own garden or from a farmers market.
Rinse them
thoroughly and gently pat dry. Use the sprigs intact; do not strip the leaves.
For every 2 cups of vinegar, use about 1 cup of herbs, more or less according
to personal taste and the desired strength of the herb flavor.
• Choose vinegars that will absorb flavor easily:
white wine or red wine vinegar, cider vinegar, rice wine vinegar, or champagne
vinegar. Distilled white vinegar and balsamic vinegar are strong and distinct
in their own flavor and don’t share the spotlight well with other flavors.
Gently warm, not heat, the vinegar in a small saucepan.
• Using clean hands, bruise or lightly crush or rub
the herbs to release the oils and flavors. Place them in a clean, sterilized
quart jar and add the warmed vinegar. It can be as simple as that, or you can
add other seasonal, local, and flavorful ingredients. Follow the suggestions
below or experiment with your own preferences.
• Seal with a tight-fitting lid and shake gently to
combine. Let the jar sit at room temperature for 2 weeks, shaking the contents
occasionally. Taste the vinegar after that time to determine if it has the
desired flavor.
If not, replace
the herbs with fresh ones, let steep for an additional week, and taste again.
If the flavor is too strong, add more vinegar to dilute and soften the taste.
• When the vinegar has the desired flavor, strain
into a clean container through several layers of cheesecloth or a coffee
filter, discarding the solids. Store the strained vinegar in a clean,
sterilized bottle or jar, adding a fresh herb sprig, if desired. Seal, using a
cork or tight-fitting lid, label, and store in a cool part of the kitchen, away
from direct sunlight.
While vinegars
have an indefinite shelf life, it’s best to create only what you’ll use in a
year’s time and then repeat the process when fresh herbs are available the
following season.
Consider the
following suggestions for adding complex flavor:
• Herbs. Those producing especially flavorful vinegars include basil,
chives, dill, fennel, garlic, lemon balm, marjoram, oregano, rosemary, tarragon,
and thyme.
• Berries. Most seasonal berries such as strawberries, blueberries,
raspberries, and blackberries make flavourful additions to vinegar blends,
especially those used to dress fruit salads. Strain out the berries before storing.
• Edible Flowers and Blossoms. Pretty chive, oregano, or sage blossoms add flavor
and beautiful color to clear vinegars. Nasturtiums add a peppery flavor, and
marigolds a citrus tang, while johnny-jump-ups add a hint of mint. Bean and pea
blossoms and shoots add a little sweet flavor. (Not all flowers are edible. Choose
only blossoms you know are safe.)
• Fruits. Add 1 cup of peeled, chopped, ever so slightly overripe fruits
such as peaches, nectarines, and apricots or pears and Asian pears to steep in
the vinegar. Strain well before storing.
• Garlic. Add one or two whole, peeled cloves.
• Whole Spices (such as allspice, cloves, coriander seed, cumin seed, dill and
fennel seed, and peppercorns).
Do not use ground
or crushed spices, which will cloud the vinegar. Thin slivers or slices of
peeled fresh ginger root can also be added.
• Honey. A tablespoon or two of honey naturally complements berry vinegars.
• Lemon or Orange Peel. Add thin, wide strips of citrus zest removed from
the fruit using a vegetable peeler or paring knife.
