Flavored Vinegars #2

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Flavored Vinegars #2 Ingredients

NASTURTIUM VINEGAR	1/4 c Chopped onion
1 qt White wine vinegar	1 Clove garlic
1 c Nasturtium petals	1/2 ts Crushed red pepper
1 Chopped shallot	1/2 ts Coarsely ground black pepper
1 ts Cracked peppercorns	ORANGE VINEGAR
PARSLEY, SAGE, ETC	1 qt White vinegar
4 c Red wine vinegar	1 c Sugar
12 Sprigs fresh parsley	1 md Orange, orange peel from
2 ts Thyme leaves	STRAWBERRY VINEGAR
1 ts Rosemary leaves	2 pt Fresh strawberries
1 ts Sage leaves	1 qt Cider vinegar
SPICY CIDER VINEGAR	1 c Sugar
4 c Cider vinegar

Instructions for Flavored Vinegars #2

NASTURTIUM VINEGAR: Warm 1 quart white wine vinegar to lukewarm. Place 1 cup nasturtium petals, 1 chopped shallot and 1 tsp. cracked peppercorns in a jar; crush gently with the back of a wooden spoon. Add vinegar and cover tightly. Do not use a metal lid. Let stand in a warm place about 4 weeks. Strain into a clean, sterilized bottle. Makes 1 quart. PARSLEY, SAGE, ROSEMARY AND THYME VINEGAR: Start with clean dry or thoroughly washed fresh herbs. In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered for 5 minutes. Pour mixture into a 1-quart jar, cover and set aside for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley if desired. Use in salad dressing, marinades for beef or sprinkled over vegetables. Makes 1 quart.(Vinegar Institute) SPICY CIDER VINEGAR: In a 1-quart jar, place vinegar, onion, garlic, red pepper and black pepper. Cover and shake vigorously. Set aside for 2 weeks, shaking occasionally. Strain out seasonings. Pour vinegars into stertilized bottles with tight fitting lids. Use in salad dressings and marinades for meat or fish. Makes 1 quart. (Vinegar Institute) ORANGE VINEGAR: In a large sauce pot place vinegar, sugar and orange peel. Bring to a boil. Reduce heat and simmer, covered for 20 minutes. Transfer vinegar and orange peel to a 1 quart jar. Cover tightly. (Vinegar Institute) STRAWBERRY VINEGAR: Remove stems from strawberries; halve strawberries, set 1/4 cup aside. In a large bowl, place remaining strawberries. Pour vinegar over strawberries. Cover and set aside for 1 hour. Transfer vinegar and strawberrie to a large saucepot. Add sugar, bring to a boil. Reduce heat and simmer, covered for 10 minutes. Strain out strawberry mixture, pressing out as much liquid as possible. Pour vinegar into a 1 1/2 quart jar. Add reserved strawberries. Cover tightly. Makes 1 1/2 quarts (Vinegar Institute) Posted to EAT-L Digest 16 Sep 96 From: Cheryl Miller Date: Mon, 16 Sep 1996 19:29:34 +0000

Main Ingredient: Cuisine: Uncategorized