Flavored Vinegar Food

POMEGRANATE FIG WHITE BALSAMIC VINEGAR

Steps:

• Bring the white balsamic vinegar to 190ºF (just under the boiling point) in a medium saucepan.
• Cut open the pomegranate and remove the seeds. (Click here to learn how to remove pomegranate seeds.) Crush the seeds gently with the back of a wooden spoon.
• Place the pomegranate seeds (and any juice) and figs in a sanitized non-reactive 1-quart jar or container. Pour the warm vinegar over the top and let the mixture come to room temperature before covering with a lid. Store in a cool dark place for 2 weeks.
• After 2 weeks, strain the vinegar through a fine strainer or a piece of cheesecloth. Transfer the strained vinegar to sanitized decorative bottles. If desired, add a few fresh pomegranate seeds and figs.
• Tie a label on the bottle and give away to friends and family, or keep for yourself.
• Enjoy this vinegar on salads or in a marinade or sauce for chicken or duck.

FLAVORED VINEGAR

Steps:

• Collect the number of bottles necessary, with sound corks to fit.
• Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.
• Scald the corks in boiling water.
• Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil.
• Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle.
• If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle.
• Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.

FLAVORED VINEGAR

Steps:

• Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.

FLAVORED VINEGARS

Steps:

• Horseradish vinegar
• Peel and grate 2 ounces of freshly dug horseradish root and pack into a large sterilized jar with 2 finely chopped shallots, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Heat 2 1/2 cups of cider vinegar to just below boiling and pour over the mix. Seal and store for a month or so before straining and bottling. I like to use this vinegar for pickling cucumbers or beets.
• Nasturtium vinegar
• Fill a wide-necked 20-ounce jar with freshly gathered, brilliantly colored nasturtium flowers, a few spicy nasturtium seed pods (see p. 103), 2 chopped shallots, 8 to 10 peppercorns, and 1/2 teaspoon of salt. Pour in 2 cups of cold white wine vinegar. Store for a month or so in a sunny spot, giving the jar a shake every now and then. Strain the vinegar and discard the flowers. Pack into a sterilized jar with a couple of fresh nasturtium flowers to identify the vinegar.
• To make a splendid summer salad dressing, add 1 tablespoon of soy sauce to 1/2 cup of nasturtium vinegar and whisk in 1 cup of olive or canola oil.
• Mixed herb vinegar
• Mix a heaping 1/4 cup of herbs-chives, parsley, tarragon, fennel, thyme, or whatever you have-with 2 cups of cold white wine vinegar or cider vinegar. Store for 3 to 4 weeks in a cool, dark place. Strain, discard the herbs, and bottle.
• Spiced samphire vinegar
• Pack 2 ounces of samphire, 6 allspice berries, and 2 finely chopped shallots into a large jar. Pour in 2 cups of cold rice vinegar or cider vinegar. Store for 2 to 3 months before straining and bottling. This is great with fish and in sweet-and-sour sauces.