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Name: Flavored Vinegars Pt 2/2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: See part 1

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INGREDIENTS

See part 1

Servings

INSTRUCTIONS

and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil if desired. Seal tightly. Use in dressings for cie, pasta, antipasto salads or in flavored mayonnaise (From Heinz) LEMON THYME: Remove peel (colored portion only) from 1 lemon in a thin spiral an dplace in a sterilize pint jar with 4-5 thyme sprigs. Heat Distilled White Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Strain vinegar, discarding peel and thyme. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh thyme if desired. Seal tightly. Use in dressings for tossed green salads or marinades for vegetables. JALAPENO GARLIC: Cut a few small slits in 2 jalapeno peppers and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat Wine or Apple Cidear Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3-4 weeks. Strain vinegar, discarding peppers and garlic. Pour vinegar into clean sterilize jar. Seal tightly. Use in dressing for taco, tomato and onion or avocado salads or when making salsa.(Heinz) HERBAL RED WINE VINEGAR: Snip the herbs so they will look pretty in the jar or bottle. Pour vinegar, mustard seed and peppercorns on the herbs. Cap the bottle or jar and store in a dark place for at least 6 days before using, turning the bottle down once or twice a day to blend flavors. MUSTARD VINAIGRETTE: Whisk mustard, vinegar and pepper in a small bowl. Slowly drizzle olive oil until vinaigrette thickens, whisking all the time. Stir in dill. Store in a pint jar and refrigerate. Makes 1 pint. Posted to EAT-L Digest 16 Sep 96 From: Cheryl Miller Date: Mon, 16 Sep 1996 19:11:13 +0000

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Flavored Vinegars Pt 2/2

See part 1

and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of  fresh basil if desired. Seal tightly. Use in dressings for cie, pasta,  antipasto salads or in flavored mayonnaise (From Heinz)    LEMON THYME: Remove peel (colored portion only) from 1 lemon in a thin  spiral an dplace in a sterilize pint jar with 4-5 thyme sprigs. Heat  Distilled White Vinegar to just below the boiling point. Fill jar with  vinegar and cap tightly. Strain vinegar, discarding peel and thyme. Pour  vinegar into a clean sterilized jar, adding a new sprig of fresh thyme if  desired. Seal tightly. Use in dressings for tossed green salads or  marinades for vegetables.    JALAPENO GARLIC: Cut a few small slits in 2 jalapeno peppers and place in a  sterilized pint jar with 2 cloves split peeled garlic. Heat Wine or Apple  Cidear Vinegar to just below the boiling point. Fill jar with vinegar and  cap tightly. Allow to stand 3-4 weeks. Strain vinegar, discarding peppers  and garlic. Pour vinegar into clean sterilize jar. Seal tightly. Use in  dressing for taco, tomato and onion or avocado salads or when making  salsa.(Heinz)    HERBAL RED WINE VINEGAR: Snip the herbs so they will look pretty in the jar  or bottle. Pour vinegar, mustard seed and peppercorns on the herbs. Cap the  bottle or jar and store in a dark place for at least 6 days before using,  turning the bottle down once or twice a day to blend flavors.    MUSTARD VINAIGRETTE: Whisk mustard, vinegar and pepper in a small bowl.  Slowly drizzle olive oil until vinaigrette thickens, whisking all the time.  Stir in dill. Store in a pint jar and refrigerate. Makes 1 pint.    Posted to EAT-L Digest 16 Sep 96    From:    Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>    Date:    Mon, 16 Sep 1996 19:11:13 +0000

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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