I’ve read many ways to do this and this is the best way I have found to do this project.
There are so many types of flavoring vinegar recipes, many are dangerous, so I comprised a safe and simple way to get it done. This can save money down the road. You won’t have to buy the flavored vinegar and besides, you will eat more on your salad and put aside that creamy dressing that your used to because these are delicious and nutritious in a way that it is much better for you than that creamy dressing.
Nutritional Value of Vinegar
Vinegar is very low in calories and by replacing flavored vinegars instead of the fat filled creamy dressings can lead to weight loss over a period of time. It also aids in digestion. Vinegar is the dressing of choice when on a weight loss diet. Using flavored vinegar with a little oil makes a great tasting salad, as vinegar brings out the flavor of many foods. It also has the capacity to reduce cholesterol.
Risks and Precautions
Because the high acidity of vinegars prevents the growth of Clostridium botulinum bacteria,This is the deadly bacteria that causes botulism. Also, some vinegars can support the growth of E. coli bacteria, so precautions are advised.
Following directions are very important when making flavored vinegars. I need to warn you of the possibilities of contamination and bacteria that could arise while making flavored vinegars if not prepared exactly as directed. Don’t leave any steps out as these steps are vital to good flavored vinegars and safe for your family.
Safe Steps to Good Flavored Vinegar
Choose your bottles to store your vinegars. It should be glass and sterilized (boiled for 10 minutes) for this project. Most of the recipes will make one quart. If your planning on giving some for a gift, use 10 oz bottles or jars and make sure you put an expiration date on the bottle or gift tag. You will have leftovers for your own use if those bottles are for gifts.
Wash all ingredients that you are putting in the vinegars with a bleach wash combination. One teaspoon household bleach to six cups of water. Rinse, or scrub all ingredients in the water then and rinse well with tap water. This will kill anything that could possibly contaminate your vinegar
Also rinse the bottle caps in this rinse. Make sure all containers have tight fitting lids. Screw caps work best with the type of vinegar recipes here. Any type of top will do as long as they are tight fitting and can seal out air seeping into the bottles. Tight fitting corks looks nice on gift bottles. Screw caps have been known to keep sealed and no leaks, so it is my preferred choice.
Place desired herb(s) in the sanitized bottles or jars and then add hot vinegar. This is basically the same for all recipes in this post
Tightly seal, or cap and store in a cool clean place for three to four weeks.
Once the flavor is developed, using damp cheesecloth or coffee filters, strain the vinegar once or twice, or until the vinegar is no longer cloudy.
Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs, or berries, that have been sanitized in this fashion.
Store in the refrigerator. Seal tightly. For best flavor, use within three or four months.
- 8 sprigs fresh dill
- 4 cups (1 quart) white vinegar
Wash dill and dip in solution of 1 tsp household bleach in 6 cups water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat vinegar to just below boiling point (190 F); pour over dill. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding dill. Pour vinegar into clean sterilized bottles with tight fitting covers. If desired, add a fresh sprig of cleaned and sanitized dill, Store in the refrigerator. Makes 1 quart.
- 4 cups red wine vinegar
- 10 sprigs fresh parsley
- 2 tsp thyme leaves
- 1 tsp rosemary leaves
- 1 tsp sage leaves
Prepare leaves as described above using the washing solution. Heat vinegar to just below boiling point (190F): Place leaves in a quart jar with a tight fitting lid. Pour vinegar over leaves, cap tightly and allow to stand in a cool dark place for three to four weeks. Strain vinegar, discarding leaves into clean sterilized jars. Add fresh leaves if desired, remember to clean with sanitized mixture before placing in bottles. Cap tightly Store in the refrigerator. Makes one quart.
Adding fresh or frozen raspberries about 3 cups to white wine vinegar, 4 cups using same method as above will produce a tasty raspberry vinegar.
I also read that you can shake your vinegars once or twice a week to speed up process by one week.
Keep vinegars in the refrigerator till ready to use. A nice bottle would look lovely sitting on the dinner table with sprigs and leaves in them. Very inviting. Makes wonderful gifts, especially at Christmas time. But be sure to label the gifts with instructions on how to store and use, and please put an expiration date on them. I know I am repeating myself, but if you missed this instruction once, you will be sure to catch it the second time. The expiration date is three to four months, This is extremely important.
Do you want is Strong or Subtle?
You can taste test your vinegars about one week into the infusion process. If it is to your taste than go with that amount of time. If you want it stronger, leave a few more weeks. It’s that simple. Now you can have it weak or strong. It’s all in how you like it.
There are many many variations to this flavored vinegar. You can make your own signature vinegar and call it your own. Experiment all you want. It’s hard to screw this up. Just keep in mind whatever flavors you like, is the way it will taste.
Lemons, orange peels, spices, fruit, vegetables, it’s all fair game. When making any flavored vinegar, always strain out solids when batch is ready and replace with fresh.When using peels, get crafty, cut your peels into shapes and be creative in your gifts. Your friends will appreciate your efforts and think you spent a long time doing this project. Actually you did, you spent three to four weeks making it.
There are many different types of vinegars to choose from. So experiment with the variations also. I was thinking about trying apple cider vinegar with cinnamon sticks and lemon peels. HMMMM Sounds so Yummy.
I hope you enjoyed my post on Flavored Vinegar. It was fun researching and finding the right variations of mix that was easy and cost saving. Last week I was at the farmers Market and was intrigued by the different vinegars for sale. Most were very costly and I knew there was a way we could have that awesome flavor for a fraction of the cost. So here is the way to enjoy your salads or dinners with these wonderful and tasty vinegars.
Please leave me a comment or question about anything in this post. If you need more instruction, I will be happy to give them to you. Please join my Newsletter so you don’t miss any of my future posts. I am here to help you get healthy and have fun doing, also saving money is a plus too.
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