31 Days of MOO No. 24 Herbed Vinegar
Flavoured vinegars are delicious to use, splashed on a salad, or added to soup or stew to add a little acidity, or even dripped over fish or hot chips or grilled chicken. They are just so good! And they are so expensive. I think it's the "gourmet" aspect because most of us think of vinegar as the white, tart stuff that comes from the supermarket.
Herbed vinegars are so different, but you know what? As my friend Joy says, if you can buy it, you can make it.
And you can; adding herbs to vinegar and letting it steep is easy, simple and takes only a few minutes hands on time.
So here's how you can MOO herbed vinegars, give them a try.
Any herb will work. Try rosemary, oregano, thyme, mint, lemon balm, garlic, basil, tarragon or whatever your favourite herb is.
Use two nice, fresh sprigs per cup of vinegar.
Now the vinegar will make all the difference. Try an apple cider vinegar or a good quality white vinegar (the cheap white vinegar is fine for cleaning, but you won't regret paying a little more for a better vinegar for this project).
Wash and sterilise your jars. Choose jars (or bottles) with a good lid, preferably plastic or cork.
Put the herbs into the jars. Two springs per cup of vinegar, so four sprigs per pint jar (600ml).
Heat the vinegar until it reaches boiling point and remove from the heat immediately. Pour into the jars, covering the herbs and leaving 1 inch headspace.
Put the lid on and store in a cool, dark cupboard for four to six weeks.
Start tasting after two weeks, and when the flavour is to your liking, strain, remove the herbs and rebottle (in fresh, sterilised bottles).
Notes:
Herbed vinegars keep on the shelf for up to three months, longer if refrigerated.
Watch for bubbling or mould - signs the vinegar has spoiled. If this occurs, throw it out. Properly sterilised jars and bottles will prevent this.
Herbed vinegars are so different, but you know what? As my friend Joy says, if you can buy it, you can make it.
And you can; adding herbs to vinegar and letting it steep is easy, simple and takes only a few minutes hands on time.
So here's how you can MOO herbed vinegars, give them a try.
Any herb will work. Try rosemary, oregano, thyme, mint, lemon balm, garlic, basil, tarragon or whatever your favourite herb is.
Use two nice, fresh sprigs per cup of vinegar.
Now the vinegar will make all the difference. Try an apple cider vinegar or a good quality white vinegar (the cheap white vinegar is fine for cleaning, but you won't regret paying a little more for a better vinegar for this project).
Wash and sterilise your jars. Choose jars (or bottles) with a good lid, preferably plastic or cork.
Put the herbs into the jars. Two springs per cup of vinegar, so four sprigs per pint jar (600ml).
Heat the vinegar until it reaches boiling point and remove from the heat immediately. Pour into the jars, covering the herbs and leaving 1 inch headspace.
Put the lid on and store in a cool, dark cupboard for four to six weeks.
Start tasting after two weeks, and when the flavour is to your liking, strain, remove the herbs and rebottle (in fresh, sterilised bottles).
Notes:
Herbed vinegars keep on the shelf for up to three months, longer if refrigerated.
Watch for bubbling or mould - signs the vinegar has spoiled. If this occurs, throw it out. Properly sterilised jars and bottles will prevent this.