Herbal Vinegar
Thursday, August 25th 2011 @ 12:37 AM (not yet rated)
Herbal vinegars are fun to make, a great way to preserve herbs, versatile to use and also make great gifts.
1 cup bruised or finely chopped herbs (such as rosemary, oregano, parsley)
1 or 2 cloves garlic, if desired
1 litre vinegar - best to use apple cider, red wine or white wine vinegar.
There are two methods to make it - cold or hot. The hot method is faster. Either way works - it's just which one is preferred.
Cold Method
To make vinegar, place the herbs in an old-fashioned canning jar with a glass lid. Be sure herb leaves are dry first otherwise they will get musty.
Add the garlic, if using. Pour the vinegar over the herbs and place in a warm spot for 2-3 weeks. Shake the jar every couple days.
Taste after that time and if it is too weak, add more chopped herbs or allow to set for another week or two. Strain and pour into festive bottles, adding a fresh sprig of herb to each one.
Hot Method
Heat vinegar until it is hot but not boiling. Pour over crushed herb leaves and stir. Shake jar every 2-3 days for a week. Strain and pour vinegar into clean jars. Store in cupboards out of sunlight.
Options: Combine several herbs with other ingredients such as peppercorns with tarragon for a unique flavour.
How to Use Herbal Vinegars
Herbal vinegars are ofted used in salad dressings but are also good in sauces or as part of a marinade for meat or poultry. Enjoy! 
