Infused Vinegars by Studiobotanica
Here are some of my personal favourites:
Parsley, Sage, Rosemary & Thyme
Basil, Garlic & any kind of hot or ‘piquant’ red pepper
Chive blossoms (made in Spring and with white wine vinegar which turns pink)
Dill & Garlic
Ginger, garlic, cranberries & pineapple sage
Lemon Balm and/or Lemon Verbena
Opal basil (made with white wine vinegar which then turns pink)
Rosemary
Tarragon
Basil, Garlic & any kind of hot or ‘piquant’ red pepper
Chive blossoms (made in Spring and with white wine vinegar which turns pink)
Dill & Garlic
Ginger, garlic, cranberries & pineapple sage
Lemon Balm and/or Lemon Verbena
Opal basil (made with white wine vinegar which then turns pink)
Rosemary
Tarragon
Sometimes, to increase the variety of flavours, I like to add other botanicals.
Try these whole seeds:
Allspice berries, Coriander Seed, Cloves, Cumin Seed, Mustard Seed or
Juniper berries.
Also, hot peppers, bay leaves, orange or other citrus rinds.
Try these whole seeds:
Allspice berries, Coriander Seed, Cloves, Cumin Seed, Mustard Seed or
Juniper berries.
Also, hot peppers, bay leaves, orange or other citrus rinds.
INFUSED VINEGAR 101
Start with a clean bottle or jar.
Add any spices first.
If using garlic, ginger or garlic ~ drop in next.
Add the fresh herbs.
I use a chopstick or a bamboo/wooden skewer to poke at the herbs to settle down into the jar.
Add the vinegar to 1/2 inch below the top of the container.
Use the chopstick or skewer to poke at the herbs to ensure that they are completely submerged.
If using parsley or other leafy herb; add last so that the spices will stay submerged in the vinegar.
Add any spices first.
If using garlic, ginger or garlic ~ drop in next.
Add the fresh herbs.
I use a chopstick or a bamboo/wooden skewer to poke at the herbs to settle down into the jar.
Add the vinegar to 1/2 inch below the top of the container.
Use the chopstick or skewer to poke at the herbs to ensure that they are completely submerged.
If using parsley or other leafy herb; add last so that the spices will stay submerged in the vinegar.
It is actually ready at this point but the infusion will be more flavourful if allowed to sit for 4-6 weeks.
NOTE: if the vinegar is topped up after each use, to ensure that the botanicals are not exposed to air, the vinegar will keep for up to 6 months.
Infused vinegars are
a. good for you
b. a flavourful addition to your ‘cuisine’
a. good for you
b. a flavourful addition to your ‘cuisine’
Infused vinegars can be used in soups, stews, stir-fries, in BBQ sauces and virtually wherever lemon, lime, plain vinegar or wine are called for in a recipe! It’s an adventure!
I use a canning jar, but any jar will do, provided it has a tight-fitting lid.
When choosing your jar, pick a size that will allow you to fill it up.
I use Apple Cider Vinegar almost exclusively for my healing vinegars ~ it’s just an ‘herbgal’ thing..
I know that others use White Wine Vinegar + Champagne Vinegar with good results.
Personally, I don’t use the plain ol’ distilled white vinegar except for cleaning windows or as an ingredient in home-made cleaning products.
When choosing your jar, pick a size that will allow you to fill it up.
I use Apple Cider Vinegar almost exclusively for my healing vinegars ~ it’s just an ‘herbgal’ thing..
I know that others use White Wine Vinegar + Champagne Vinegar with good results.
Personally, I don’t use the plain ol’ distilled white vinegar except for cleaning windows or as an ingredient in home-made cleaning products.
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