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Quick & EasyBy Beverly Barbour
Make your own flavored vinegarsLife is a mystery; making flavored vinegars is not. It's pretty easy to do and they are delicious. They also make great gifts and save you a ton or two of money. Marsha Peters Johnson wrote a little $4.95 paperback that was printed by Culinary Arts Ltd. a few years back called, Gourmet Vinegars, How to Make and Cook With Them. You begin by buying the vinegar. She recommends buying vinegar which is 5% or more acetic acid (also know as 50 grain vinegar) as the higher the acidity the fresher it will keep the food which you are adding the vinegar to flavor it and turn it from an ugly duckling to a gourmet delight. She prefers wine vinegars and recommends not using white vinegar as it is highly acetic (fine for pickles but a bit harsh for other uses). Berries are probably the easiest product to use in vinegar making as they contain so much juice and berries don't need to be peeled or pitted. You can even use frozen berries if they do not have sugar added. However some fruit sugar, like strawberry or blueberry, tend to caramelize after a while and turn slightly brown which isn't as attractive as a clear red or violet liquid. BASIC RECIPE FOR BERRY VINEGARS
There are a very few foods that wouldn't be enhanced by berry vinegar. 1 qt. white wine vinegar, 5% or more acidity In a glass bowl prepare berries as indicated. Stir in the vinegar. Pour into jars for aging, being certain to divide berries and vinegar equally. Cover with plastic wrap and age in a cool, dark place 3 to 4 weeks. Then strain through cheesecloth and a plastic strainer until clear. Pour into bottles and seal. Use within 18 months. BASIC RECIPE FOR HERB VINEGARS
Back in the days when housewives made their vinegars starting from scratch. As a "mother" busy women probably saved time by throwing handful of green herbs into the vinegar crock. 1 qt. good vinegar, 5% to 7% acidity Combine herbs and vinegar. Age in covered glass jars for one month in a cool dark place before using. If you are using dried herbs age the vinegar for 6 weeks. You can cut the aging time down to a week if you heat the vinegar and add the dried herbs to the warm liquid. Cool, bottle and age and then strain through cheesecloth until clear. For a gourmet touch add a sprig of the herb of your choice to the final bottles. BASIC RECIPE FOR VEGETABLE VINEGARS
The flowers are released when the tough fibers are broken down through chopping and mashing. 1 qt. white or red wine vinegar, 5% to 7% acidity Combine vinegar with vegetables an store in covered jars to age 4 weeks in a cool, dark place. Remove vegetables by straining through cheesecloth and plastic sieve until clear, then bottle. Place several pieces of the fresh vegetable in final bottle. BASIC RECIPE FOR FLOWER VINEGARS
Do not use flowers that have been treated for insects, mold or fungus. And avoid flowers that grow near other plants that have been treated. Nasturtium flowers are most commonly used as they give the vinegar a peppery flavor. 1 qt. white wine vinegar YOU'LL WISH YOU'D MADE TWICE AS MUCH BECAUSE IT DISAPPEARS SO QUICKLY
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