Herbed Vinegar Recipes
HERB VINEGAR
This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 3
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.
Nutrition Facts :
HERBED VINEGAR
This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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.
HERB VINEGAR
Flavored vinegars can add distinctive taste to your favorite recipes. Making them yourself not only gives satisfaction but also can be less costly than buying them.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 32
Number Of Ingredients 2
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.
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 0 g, TransFat 0 g
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- Lightly crush the herbs as this will help to release their scent and flavor. Then place them into a clean glass jar with the garlic cloves. (You do not need to sterilize the jar)
- Pour vinegar over the herbs and garlic, place a piece of plastic wrap over the jar, then attach the metal lid. You do not want the vinegar coming in contact with the metal as it will react negatively with the vinegar.
- Store the jar at room temperature in a dark place like your pantry or cabinet and let it sit for at least 2 weeks.
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