Ingredients for Flavored Vinegar
- White Vinegar
- 2-3 shallots, thinly sliced
- Garlic Cloves
- Raspberries
- Mustard Seeds
- Dill Seeds
- Juniper Berries
- Rosemary
- Tarragon
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How to Make Flavored Vinegar
- Gather the required number of clean bottles with tightly fitting corks.
- Wash bottles thoroughly with soapy water, rinse with hot then cold water, dry completely, and warm gently in a low oven (around 200°F/93°C).
- Briefly scald the corks in boiling water to sterilize.
- In an enamel-lined or stainless steel saucepan, gently heat the vinegar over low heat. Do not boil.
- Add 2-3 shallots, 2-3 cloves garlic (peeled), 1 teaspoon of your chosen seeds (e.g., coriander, fennel, mustard), and 2-3 sprigs of your favorite herbs (e.g., thyme, rosemary, tarragon) to each warm bottle.
- If using tarragon, use a long sprig (about twice the height of the bottle), bend it in half, and carefully insert it into the bottle neck.
- Fill each bottle with the warm vinegar, ensuring no air pockets remain. Cork tightly.
- Place the bottles in a sunny windowsill or a cool, dark place to mature for 4-6 weeks before using. The longer it matures, the more intense the flavor will become.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
