Herbed Vinegar Recipes

HERB VINEGAR

Steps:

• If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

HERBED VINEGAR

Steps:

• Place basil and tarragon in a small glass bowl. Heat vinegar just until simmering; pour over herbs. Cool to room temperature. Cover and let stand in a cool dark place for 5 days., Strain and discard herbs. Pour vinegar into a sterilized jar or decorative bottle. Add basil and/or tarragon sprigs if desired. Store in a cool dark place for up to 6 months.

HERB-VINEGAR POTATO SALAD

Steps:

• Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERBED OIL & VINEGAR DRESSING

Steps:

• Combine all ingredients in a blender or food processor.
• Whirl until smooth.
• Place in jar with tight-fitting lid.
• Refrigerate for up to two weeks.
• Shake well before serving.

HERBED VINEGAR

Steps:

• If using fresh herbs, place herbs in bottle or jar add optional garlic and vinegar. Tightly cap and seal. Corks can be purchased in hardware departments or where wine-making supplies are sold. Let stand in a warm place for about 10 days to develop flavors shake occasionally. Store in a cool, dark place.If using dried herbs, place herbs in a large bottle or jar (at least 5-cup size). Add optional garlic, peppercorns, and vinegar. Tightly cap. Let stand in a warm place for about 10 days to develop flavors shake occasionally. If desired, strain to remove herbs. Bottle in sterilized container tightly cap and seal. Store in a cool, dark place.Note: Herbed vinegars give special flavors to salad dressings and marinades. Use within 3 months for best flavor. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.Fruited Vinegars:Substitute berries, peeled and sliced peaches, pitted cherries or apricots, or a combination for the herbs. Omit garlic.Experiment by combining fruit with an herb, such as raspberries with sprigs of rosemary or mint.Place in interesting shapes of bottles and seal with a cork or tight lid for attractive hostess gifts.

HERBAL VINEGARS

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
• Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

HERB VINEGAR

Steps:

• In tightly covered glass jar or bottle, shake vinegar and herb leaves. Let stand in cool, dry place 10 days.
• Strain vinegar; discard herbs. Place 1 sprig of fresh herb in jar to identify flavor if desired. Store covered at room temperature up to 6 months.