Herbed Vinegars

If you live in the United States, you may have noticed a change this week.  A slight chill in the air in the morning, the sounds of football emanating from the tv set for hours and hours, the vee’s of ducks and geese flying over head, the sound of me complaining that I’m back to school and tired. 

Like the squirrels, I am storing away for winter.  I face the task of what to do with all this bounty, NOW.  Answer, herb vinegars.  I’ve mentioned them lots. 

One of my very favorites is Honey Herb Vinegar, this is always the first one I run out of.  I use it in place of balsamic and anytime I want a sweet, syrupy vinegar.  Another one I use all the time, is Hot Chili  Pepper Vinegar.  This get drizzled on almost every soup and stew I make.

A super easy vinegar is your basic herb vinegar.  Any herb will do, but one of my favorites is basil.  There is nothing like a little splash of basil vinegar to bring back summer memories all winter long.  My technique comes from The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Roundmy all-time favorite preserving book.

Basil Vinegar

• 2 cups vinegar (white wine, red wine, rice, white or cider)
• 1/2 cup fresh herbs (rosemary, sage, tarragon, thyme, basil, parsley, chives and chive blossoms, mint, dill, oregano) or 3 tbsp dried

Bring vinegar to a boil.

Crush or bruise fresh herbs. Place the herbs in a clean jar and pour in the vinegar.  Cover and steep in a sunny location for two weeks or longer.

Taste occasionally and when it is your desired strength, strain the vinegar and pour into a clean jar with a tight fitting lid.  Add a fresh sprig of the herb to the jar if you’d like (I don’t). Store in the refrigerator.

Makes 2 cups.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!