Herbal Vinegars

13 ingredients
4 steps

Ingredients

  • Vinegar de Provence
  • 1/3 cup fresh thyme, chopped
  • 1/3 cup fresh rosemary, chopped
  • 5 bay leaves
  • 1 orange peel, peeled off in one continuous spiraling strip
  • 3 cups white wine vinegar
  • Vinegar de Italian
  • 1/3 cup fresh oregano, chopped
  • 1/3 cup fresh basil, chopped
  • 2 cloves garlic, peeled
  • 20 -30 whole black peppercorns
  • 2 small hot red pepper
  • 3 cups white wine vinegar

Directions

  1. 1
    In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  2. 2
    Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
  3. 3
    Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  4. 4
    Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

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