The aromas of herbs infuse the vinegar in two or three weeks. Quality wine vinegar or apple cider vinegar should be poured into a jar or bottle, and then fresh herbs submerged. After two or three weeks, strain and pour into clean bottles. This aromatic vinegar can be used for dressings, salads, mayonnaise, soups, or added to roast meat juices. Use garlic, basil, mint, dill, marjoram, and horseradish.
Vinegar with Spices
You will need:
- 1 quart of wine or apple cider vinegar
- 10 whole cloves
- Small piece of cinnamon stick
- 24 black peppercorns
- 1 bay leaf
- 1 teaspoon dry mustard
- Small piece of crushed ginger root
- A little grated nutmeg
- 1 teaspoon crushed red pepper flakes
- 15 allspice berries
Pour the vinegar into a bottle or jar, add all the spices, and cover tightly. Let sit for 2–3 weeks, shaking occasionally. Strain and pour into clean bottles. This vinegar is great as an addition to pickles, cucumbers, onions, and sauces.
Vinegar with Lemon
You will need:
- 6 lemons, cut into quarters
- 2 ½ cups wine vinegar
- 3 tablespoons allspice berries
- 3 tablespoons mustard seeds
- 3 tablespoons black peppercorns
- 3 tablespoons grated horseradish
- Small piece of nutmeg
- 6 whole cloves
- ⅓ cup salt
In a bowl, combine all the spices, pour vinegar over them, and let sit for four days. Rub salt into the lemons and place in a larger bowl. Pour the spiced vinegar over the lemons, cover, and let sit for another four days. Strain and bottle in clean jars. Squeeze the lemons and add the juice to the strained vinegar.
This aromatic vinegar is used as a marinade or served over roast pork or lamb and in sauces.
Vinegar with Green Peppercorns
You will need:
1 small jar (about 3.5 oz) of green peppercorns in vinegar
A few black peppercorns (about 5–7)
3 sprigs of marjoram
4 cups white wine vinegar
PREPARATION:
Drain the green peppercorns. Place them along with all the other ingredients into a glass bottle. Pour in the white wine vinegar, seal tightly, and let it sit at room temperature for one week. After that, strain and pour into a clean bottle.
Garlic Rosemary Vinegar
You will need:
2 sprigs of fresh rosemary
2 bay leaves
3 cloves of garlic
4 1/4 cups (1 quart) of vinegar
INSTRUCTIONS:
Place rosemary, bay leaves, and crushed garlic cloves into a bottle. Pour vinegar over them, seal the bottle, shake well, and store in a cool place.
Apple Cider Vinegar
Ingredients:
- Apples
- Sugar
Preparation:
It’s best to use wild apples, but other types can be used too, as long as they are not sprayed with chemicals. Wash them well, remove the stems, and cut them up as finely as possible. Grind them together with the seeds using a food processor or grinder.
Place the apple pulp with the juice it released into a large jar or pot. For every 2 pounds of apples, add about 1 quart of cooled, boiled water with a little sugar. Cover the container with a clean cloth or cheesecloth and leave it in a warm place exposed to sunlight. Stir occasionally.
When fermentation is complete and the mixture has turned into vinegar, strain it first through a coarse strainer, then through a finer sieve or multiple layers of cheesecloth until the liquid is clear.
Pour the vinegar into clean, airtight bottles. Store in a cool, dark place. If it becomes cloudy, strain it again and pour back into the same bottles.
