Fruit and Herb Flavoured Vinegars

Orange Vinegar

Spring is a great time for making some flavoured vinegars for Summer Salads and vegetables. It also makes great presents for Xmas! The flavoured vinegars are easy to make and can be left to infuse the flavours for as little as 2 weeks.

We show you a general method, and then several specific flavoured vinegars. If you are growing your own fruits and herbs, this is an excellent way to use your crops. Don’t forget to sterilise all of your equipment and utensils.

Similar recipes include How to Make Quince Paste, How to Pickle Ginger, and How to Make Chilli Paste.

Browse all of our How To suggestions, and all of our Early Spring recipes.

General Method for Flavoured Vinegars

Select thick bottles or jars and sterilise by immersing in boiling water for 5 minutes.

Wash any herbs well and choose undamaged fruit.

Bring the best red or white vinegar to boiling and simmer for 1 minute. Pack the herbs or fruit into bottles or jars and pour over the hot vinegar using a sterilised funnel. Cover and leave until cold and then seal. Stand for 2 – 6 weeks, shaking occasionally.

The vinegar can be strained before use – in this case make the vinegar in large jars, strain through muslin after standing and place the vinegar into attractive bottles with airtight lids.

Tarragon, rosemary, basil; raspberries, strawberries and pears make great vinegars. Some gentle vegetables can be used, e.g. asparagus.

Raspberry Vinegar

Use the General Method above with 1 punnet raspberries and 4 cups white wine vinegar.

Great with tomato salads and avocados.

Alternative Raspberry Vinegar

500g raspberries
2 cups castor sugar
2 cups good quality white or red vinegar

Lightly crush the berries and sprinkle with a little of the sugar. Stand for 12 hours, then strain the juice through a fine sieve or muslin into a heat proof sterilised preserving jar. Add the sugar and vinegar. Stand the jar in a pan with water that comes 2/3 way up the sides of the jar. Stir the vinegar with a clean metal spoon until the sugar is dissolved and the water comes to a boil. Maintain 1 hour. Strain through fine muslin and store in sterilised bottles. Best stored in the fridge.

Orange Vinegar

Orange Vinegar

Use 4 cups white wine vinegar, 3 Tblspn castor sugar, 1 tspn whole cloves, 1 cinnamon stick, 3 thinly sliced oranges.

Simmer the vinegar with sugar and spices for 5 minutes. Remove from the heat and stir in the oranges. Cover and cool and place in sterilised jars. Continue as with the General Method above.

Strawberry Vinegar

Use the General Method above with 2 punnets strawberries, sliced, and 4 cups white wine vinegar.

Great with fresh salad greens, avocados, and bocconcini dusted with black pepper.

Herb Vinegar

Use the General Method above with 1 cup fresh herbs and 4 cups white wine vinegar. 4 garlic cloves can be added.

Great with crisp carrots, fennel, green peppers, marinades, sauces, purees.

Tarragon Vinegar

Use the General Method above with 1 cup tarragon, 3 bay leaves and 4 cups white wine vinegar.

Great with crispy salads, broccoli, cabbage, spinach, silver beet, warm beetroot.

Chilli Vinegar

Use the General Method above with 90g red or green chillies and 4 cups white wine vinegar.

Great with salad dressings.

Rosemary Vinegar

Use the General Method above with 90g rosemary, 1 Tblspn black peppercorns, and 4 cups white wine vinegar.

Great with baked dishes.

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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