Homemade Food Gifts: Herbed Vinegars

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Herbed vinegars are not difficult to make, and they add flavor to salads, other recipes such as meat marinades. These are best made during the herb harvesting seasons during the summer and autumn months, when the herbs can be used fresh.

NOTE: These vinegars will last up to a year if stored in a cool, dark place.

You will need jars or bottles to pour the vinegars and other ingredients into. These can be washed and saved throughout the year, and should be sterilized just before using.

The basic preparations work like this:

1. Place three 2-inch sprigs of herbs/leaves into each, per each cup of vinegar that the jar will hold.
2. Put one garlic, shallot or other ingredient into the necessary jars as well, per cup of vinegar that each jar will hold.
3. Heat vinegar; do not boil.
4. Pour vinegar into jars, over the other items.
5. Let cool.
6. Cover each jar.
7. Tie a tag around each bottle, with raffia or twine, with its’ ingredient list and ‘From (Your Names’) Kitchen.’ Also note how long the vinegar will last (once given as gift). Mention how each vinegar may be used.

Variations:

• Rosemary, orange peel, garlic and white vinegar.
• 1 tablespoon honey, mint, cardamom seed and white vinegar.
• Blossom from chives, savory and cider vinegar.

Tips:

• Keep marinade and other sauce type jars from purchased foods to save money. Or have friends and family save them for you.
• Other cheaply purchased glass jars will work as well, including canning jars.
• Purchase white and other vinegars in large bottles, on sale.
• Purchase vinegars that don’t come in large bottles as cheaply as possible.
• Purchase store or generic brands, if possible.
• Experiment with your own variations.

What vinegar variations have you tried? Please share the results with us in the comments below.

Shannon

Reference:

Rodale’s Illustrated Encyclopedia of Herbs (1987, Rodale Press)

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