White Balsamic Blackberry W Lemon Thyme Vinegar Food

BLACKBERRY VINEGAR

Steps:

• In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.

WHITE BALSAMIC BLACKBERRY W/ LEMON THYME VINEGAR

Steps:

• Heat vinegar until steamy but not boiling.
• Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
• Pour all into a sterile, wide-mouth jar and seal tightly. Place in a cool dark spot and shake gently twice a day for about 1 week.
• Strain and decant into a sterile cruet and use as a substitute for regular vinegar.

TARRAGON AND LEMON WINE VINEGAR

Steps:

• Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
• Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
• You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
• As long as the bottle stays well sealed, the vinegar can last up to 2 years.
• HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
• Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!

LEMON MINT VINEGAR

Steps:

• Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
• Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
• Place in sunny window for 1-2 days. Taste.
• Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
• Store in cool dark place.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.

THYME VINEGAR

Steps:

• Wash and dry thyme.
• In a large saucepan, bring the vinegar to a boil over high heat.
• Add four thyme springs to the vinegar.
• Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
• Remove the thyme from the vinegar.
• Pour vinegar in hot sterlized bottle, add remaining thyme and seal.
• Store in a cool, dark place for at least one week before using.

LEMON VINEGAR

Steps:

• Pour the vinegar into a stainless steel pan.
• Wash the lemons and pare the rind from them with a potato peeler.
• Add the peel to the pan with the bay leaves and boil for 5 minutes.
• Cover and leave to go cold.
• Bottle, including the peel and the bay.
• Leave for 4 weeks.
• The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.