Flavored Vinegars Recipes

POMEGRANATE FIG WHITE BALSAMIC VINEGAR

Pomegranate Fig White Balsamic Vinegar image

Making your own homemade flavored vinegars to give as gifts is a great idea! It's inexpensive, easy to do and can look very impressive with the right bottle. Plus, you can customize the flavors to make a vinegar that is not easy to find, making your gift truly unique.

Provided by Meredith Laurence

Categories Sauces

Time 15m

Number Of Ingredients 3

Ingredients

4 cups white balsamic vinegar
1 pomegranate
4 fresh figs (quartered)

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.

Nutrition Facts : Calories 40 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

FLAVORED VINEGAR

Flavored Vinegar image

Provided by Food Network

Number Of Ingredients 4

Ingredients

1 cup raspberries
Peel of 1 lemon rind- sliced
1/8 cup sugar
2 cups white 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

Flavored Vinegars image

Categories Salad Sauce Salad Dressing Vinegar Summer

Number Of Ingredients 0

Ingredients

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.

FLAVORED VINEGAR

Flavored Vinegar image

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 24 ounces

Number Of Ingredients 5

Ingredients

24 ounces white-wine vinegar
1/2 teaspoon whole pink peppercorns
1/2 teaspoon whole black peppercorns
2 or 3 cloves peeled garlic
2 sprigs fresh tarragon

Steps:

Fill a 25-ounce bottle almost to the top with vinegar. Add pink and black peppercorns, garlic, and tarragon. Cover tightly with cork or cap. Place in refrigerator to infuse for 1 to 2 weeks before using. Store refrigerated for up to 1 month.

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