DILL VINEGAR: Fill bottle or jar loosely to about 2/3 full with fresh dill. Use white wine vinegar. Tightly secure the cap. Set in a sunny windowsill to brew, turing every few days. Check after 3 weeks. Check periodically to make sure the vinegar is still covering the dill. Add more as needed. ITALIAN HERB VINEGAR: In a medium saucepan, combine all ingredients. Over high heat, bring to a boil. Turn heat to low and simmer, covered for 5 minutes. Pour mixture into a quart bottle with a tight fitting lid. Let stand for 2 weeks. Strain, only if desired. To store, pour into smaller bottles with tight-fitting lids. Use in salad dressing or in marinades for fish or poultry. Whip up a platter of antipasto vegetbles and top with this vinegar and oil. Great for marinating flank steak and grilling! SOUTHWESTERN VINEGAR: Use 2 sprigs each of fresh oregano and coriander, 4 large peeled garlic cloves, 1/2 thinly sliced lemon, 4 small red chili pwppers, and 3-4 peppercorns. Use white wine vinegar. Place in a clean, sterilized jar and place in windowsill to brew for 2 weeks. Great as a marinade for pork or beef. CANBERRY-CINNAMON VINEGAR: Place cinnamon in a clean 1-quart jar and set aside. In a colander, thoroughly rinse cranberries with cold water and drain well. In a stainless steel saucepan bring the cranberries, cider vinegar, dry red wine and sugar to boiling. Boil gently, uncovered for 3 minutes. Pour hot cranberry mixture over the cinnamon in a jar. Cover and let stand in a cool, dry place for 1 week. Line a colander with a coffee filter. Pour mixture through colander and let drain into a bowl. Transfer strained liquid to 3 clean half-pint bottles or jars. Cover tightly and store up to 6 months. Makes 3 half-pint jars. LAVENDER VINEGAR: Use 2 large fresh lavender sprigs with flowers. Use white wine vinegar. Place in a clean, sterilized bottle and place in windowsill for 2-3 weeks. Very pleasing rosemary-like flavor that is great on fruit salads. FLAVORED VINEGAR QUICK HINTS: TO EXTRA VIRGIN OLIVE OIL ADD - dried hot peppers, whole peeled shlalots, whole peeled garlic cloves, tarragon, sage, basil, chervil or a combination of any of these. TO RED WINE VINEGAR ADD - whole peeled shallots, whole peeled garlic cloves, or tarragon TO WHITE OR CIDER VINEGAR ADD - dill, mint, lemon peel, thyme, mustard seed, or lemon grass. TO RICE WINE VINEGAR ADD - peeled ginger or whole green onions. FLAVORED VINEGAR GARNISHES Use small bamboo skewers and weave herbs. Drop into prepared vinegar Dried chili peppers, small chunks of peeled garlic, or spirals of oranges and lemons impaled on bamboo skewers can be dropped into your homemade vinegar. Dried seeds and spices such as cloves, dill, peppercorns, or chiles can continued in part 2
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|Serving Size: 1 Serving (1027g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 49.9mg||2 %|
|Potassium 964.6mg||25 %|
|Total Carbohydrate 188.4g||55 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 180.2g|
|Protein 1.9g||3 %|
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Calories per serving: 990
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