Homemade Vinegars Food

HERBED VINEGARS

Steps:

• Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.
• In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.
• Slip about 3 sprigs of fresh rosemary into the cooled bottle.
• Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.

BASIL VINEGAR

Steps:

• Wash and pat dry the basil.
• Fill a wide-mouthed jar with the herbs.
• Add the vinegar to the jar.
• Cap jar and place in a warm spot out of direct light for at least 2 weeks.
• When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.

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.

HOMEMADE APPLE CIDER VINEGAR

Steps:

• You can use the apples for something and save the peels and cores. Place the cores and peels in a large, wide-mouthed jar. I used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you're using.
• Cover the scraps with water and stir in the honey. Add the apple cider vinegar is using(this may help to jump start the process of fermenting). If possible, use an unfiltered vinegar, like Bragg's or Heinz. This wasn't in the original recipe, but recommended by another blogger.
• Place a paper towel on top of the jar, and secure it with a band.
• Let the mixture soak for 2 weeks in a dark place, and then strain out the liquid.
• Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
• Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.

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.