Love Making Tips - Side dish | Vinegar - [1]

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Blackberry Vinegar Great Chefs

Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds.
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Blueberry Vinegar

Follow the recipe for Peach Vinegar except substitute 1 pint blueberries, coarsely chopped, for the peaches.

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Cherry Vinegar

Puree cherries with vinegar. Transfer to stainless steel or enamel bowl and cover with plastic wrap. Set in a cool place for 7 to 10 days. Strain through a coffee filter-lined sieve. Pour vinegar into sterilized bottles.
Makes 2.5 cups
Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads for an unusual flavour. Its delightful taste and sparkling colour make it a natural hostess gift.

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Chili Vinegar

Place chilies,garlic and rosemary in clean 2 qt. glass jar and crush them with a wooden spoon.Heat vinegar until,warm,then pour over herbs.Set jar on sunny windowsill for 2 weeks,or until vinegar reaches desired strength.. Strain through sieve and pour into three sterilized 1/2 pt.glass jars.Add 1 chili pepper per jar if desired.Seal and label..Makes 3 cups..
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Cranberry Vinegar


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Easy Herb Vinegars

To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.
With red wine vinegar, use:
4 sprigs fresh curly-leaf parsley
2 Tbsp black peppercorns
or
2 sprigs fresh flat-leaf parsley
2 sprigs fresh basil
With white wine vinegar, use:
4 sprigs fresh tarragon
or
4 sprigs fresh rosemary
With rice wine vinegar, use:
4 sprigs fresh cilantro
2 Tbsp dried star anise

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Fruit Vinegar

One that I've been making for a couple of years it a Berry vinegar. I give this along with a bottle of good olive oil and it makes a great gift...so easy to make. I buy those neat corked bottles from William Sonoma and fill them one each, stick them in a gift bag, put a little "fun gift paper" in and under the tree they go.
Berry Vinegar
Put fruit into 6 cup GLASS jar. Sprinkle with sugar then pour on vinegar. Cover with lid and let stand for 2 weeks. Strain through double-thickness cheesecloth. Discard fruit. Pour vinegar through funnel into clean bottles and seal.

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Garlic Vinegar

Peel, then crush the garlic cloves and put them in a quart jar or bottle. heat the vinegar to the boiling point, then pour it into the jar. Cover and store in a cool place, out of the sunlight, for 10 days to 2 weeks. Shake occasionally. Strain into bottles (or any container that you choose) and stop with a cork.
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Ginger Vinegar

Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar. Place a sterilized seal on top a screw on the ring. Set the jar aside for 1 week to steep, out of direct sunlight and away from heat. Strain the contents through a fine sieve into a 2-cup glass measuring cup. Clean out the sieve. Rinse the Mason jar and return the strained vinegar to the jar. Rinse the measuring cup. Line the sieve with a moist flat-bottom coffee filter and set it over the cup. Strain the vinegar through again, a bit at a time, allowing it to drip into the measuring cup. Pour the vinegar into an 8-oz bottle or cruet and seal with a cork. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
YIELD: 1 cup

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Hot Pepper Vinegar

Substitute 1 Tbsp crushed red pepper flakes for the ginger in Ginger Vinegar.

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Mint And Celery Leaf Vinegar

In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.
Yield: 3 cups

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Mint Vinegar

Pour vinegar into a large saucepan and bring to a boil. Add the sugar and the mint leaves. Stir to bruise the mint a little so it will release its oil. Cook at a low boil for 5 minutes, then strain into bottles. When cool, put a few fresh mint sprigs in each bottle for decoration, cover and let stand for a week (out of the sun) before using.
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Mixed Herb Vinegar

Pour red wine and cider vinegar into a quart jar. Add garlic, herbs, peppercornsand cover. Let stand in a cool place, out of the sun, for three weeks. Shake occasionally. POur into bottles and stop with cork.
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Oriental Vinegar

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle. Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year.
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Peach Vinegar

Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the peach cubes and cook for 1 minute. Pour the mixture into a sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes. Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit). Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse the sieve. Rinse the Mason jar and return the strained vinegar to the jar. Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup, place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup. Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
YIELD: 2 cups

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Pineapple Vinegar

Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit. Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like. Strain through cheesecloth or a paper coffee filter and refrigerate. Yield: about 3 cups
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Raspberry Vinegar

Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle.
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Raspberry Rose Geranium Vinegar

Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.
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Red Basil Vinegar

Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat the vinegar to the boiling point, then pour it into the jar. Cover and let stand in a cool place, out of the sun, for 10 days to 2 weeks. Strain into bottles. Drop one or two fresh basil stalks into each bottle (for decoration), then stop with cork.
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Red Raspberry Vinegar

Put raspberries in a large glazed or stainless steel bowl. Add vinegar. Let stand in a cool place for about 20 hours. Then strain. Measure the liquid into an enamel or stainless steel pan and add an equal quantity of sugar Bring to a boil and simmer 10 minutes. Cool and store in tightly lidded sterile jars.
Ingredients   |   Category: Vinegar
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