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Name: Flavored Vinegars #2
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 qt White vinegar; 1 qt Cider vinegar; 1/4 c Onions chopped; 1 qt White wine vinegar; 4 c Red wine vinegar; 1 c Sugar; 1 c Nasturtium petals; 1/2 ts Crushed red pepper; 2 pt Fresh strawberries; 4 c Cider vinegar; 1 ts Rosemary leaves; 1 Garlic; 1 md Orange, orange peel from; 1 c Sugar; 12 Sprigs fresh parsley; 1 ts Sage leaves; 1 ts Cracked peppercorns; 1/2 ts Coarsely ground black pepper; 1 Chopped shallot; 2 ts Thyme leaves

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Flavored Vinegars #2

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

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 <csmiller@LAMAR.COLOSTATE.EDU>    Date:    Mon, 16 Sep 1996 19:29:34 +0000

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Nutrition

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Serving Size: 1 Serving (7381g)
Recipe Makes: 1 Servings

Calories: 5924
Calories from Fat: 24 (0%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 259.7mg		9 %
Potassium 2599.3mg		68 %
Total Carbohydrate 1275.8g		375 %
	Dietary Fiber 17.1g	68 %
	Sugars, other 1258.7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5924

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