DIY Infused Vinegars

 


Making infused vinegar is a simple and fun process. Suit the end product to your palate so it lends a flavor blast to your favorite dishes!

Furthermore, as Spring and Summer start upon us, DIY-infused vinegar is a wonderful way to capture the flavors of the seasons and keep them year-round. They are also great as gifts for gift baskets!

Also, tasting different types of vinegar is essential. Doing so helps ensure you have the best flavor for your palate and your infusion.

To list, here are some of my favorite choices:

  • White wine vinegar: is a cost-effective vinegar with a light flavor that is best for savory applications.
  • White balsamic vinegar: will be sweeter than white wine vinegar and is wonderful to use with fruits or for a sweeter flavored vinegar.
  • Champagne vinegar: while a more expensive vinegar will add a unique, light flavor. Taste it before using it to see how you think it will complement your desired flavors.
  • Balsamic vinegar: this dark vinegar will overpower lighter flavors, but is great for stronger, sweet flavors.

How To Make Infused Vinegar

Another cool thing about infused vinegar, it’s a simple process with very little hands-on time.

  • Start by adding your flavoring ingredients and vinegar to a glass jar, using 1 part infusing matter and 2 parts vinegar.
  • Next, cover with a non-reactive lid and store out of direct sunlight.
  • Then shake every couple of days for 2-4 weeks.
  • Finally, taste and strain your vinegar when the flavor is the way you like it.

Some recipes have you lightly heat your vinegar and infusing materials before placing them in the jar. While this does speed up the infusing process slightly, but if you heat your vinegar to boiling, you risk reducing some of the acidic punch of the vinegar itself.

Flavoring Your Infused Vinegar

You can use any plant matter you like to infuse your vinegar. Herbs, spices, zest, chiles, etc. Here are some common flavoring ingredients.

  • Citrus Peel
  • Garlic
  • Ginger
  • Chile peppers
  • Lavender
  • Lemon balm
  • Onion or shallot
  • Mint
  • Rosemary
  • Thyme
  • Tarragon
  • Basil
  • Oregano

Ingredients


  • ½ cup infusing material
  • 1 cup vinegar of choice

Instructions

  1. Wash and dry your infusing materials. Place them in a glass jar.
  2. Pour your vinegar over the material and seal the jar with a non-corrosive lid.
  3. Steep for 2-4 weeks, shaking every couple of days.
  4. When the flavor is to your liking, strain the vinegar through cheesecloth to remove all plant matter.
  5. Store the infused vinegar in a clean jar for 5-6 months.

Infusion Time: 2-4 weeks

Flavor Ideas for Your Infused Vinegar:


Garlic Herb Vinegar
  • 2-3 Rosemary springs
  • 4-5 thyme sprigs
  • 1-2 garlic cloves
  • 1 c white wine vinegar

Lemongrass Ginger Vinegar
  • 2 inches fresh ginger, peeled and sliced
  • 2 lemongrass stalks
  • 1 strip of lime zest (optional)
  • 1 c white wine vinegar (or white balsamic vinegar for a sweeter finished product)

Orange Vanilla White Balsamic Vinegar
  • zest of 1-2 oranges (I use a vegetable peeler to peel off strips of zest)
  • 1 vanilla bean, sliced horizontally and cut to fit in your jar
  • 1 c white balsamic vinegar














SOURCE: diy natural


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