vinegars

In article <[email hidden]>,

elaine said:

Thanks to the latest survey, today I plan on making tarragon & basil
vinegar. Seems like a good way to use up my herbs. I've googled found
several decent recipes. I only want a bottle of each so will adapt the
recipe so I don't end up with way too much. Plus, the small bottle of white
wine vinegar I have was quite pricey ($8.00). I understand that the quality
of the vinegar would be superior if I use a better white wine vinegar as a
base, but would it make a huge difference or could I just buy a cheaper
white wine vinegar and save what I have. Any tried recipes would be welcome
too. Thx. e.

I just infuse fresh herbs from the herb garden and let sit at room temp.
until the herbs pale out a bit and you can smell the herbs in the
vinegar. I chop the herbs up fine and shake the mix when I walk by and
think about it.

After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
filter and discard the herb mush. This also clarifies the infused
vinegar somewhat.

I then place whole sprigs of more fresh herbs into the vinegar for
decoration. I don't refrigerate it.

Make sure the herbs are well washed!
--
Peace, Om

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"Omelet" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,

elaine said:

Thanks to the latest survey, today I plan on making tarragon & basil
vinegar. Seems like a good way to use up my herbs. I've googled found
several decent recipes. I only want a bottle of each so will adapt the
recipe so I don't end up with way too much. Plus, the small bottle of
white
wine vinegar I have was quite pricey ($8.00). I understand that the
quality
of the vinegar would be superior if I use a better white wine vinegar as
a
base, but would it make a huge difference or could I just buy a cheaper
white wine vinegar and save what I have. Any tried recipes would be
welcome
too. Thx. e.

I just infuse fresh herbs from the herb garden and let sit at room temp.
until the herbs pale out a bit and you can smell the herbs in the
vinegar. I chop the herbs up fine and shake the mix when I walk by and
think about it.

After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
filter and discard the herb mush. This also clarifies the infused
vinegar somewhat.

I then place whole sprigs of more fresh herbs into the vinegar for
decoration. I don't refrigerate it.

Make sure the herbs are well washed!
--

Great. Thanks. Think I'll do a mint one too! e.

In article <[email hidden]>,

elaine said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

elaine said:

Thanks to the latest survey, today I plan on making tarragon & basil
vinegar. Seems like a good way to use up my herbs. I've googled found
several decent recipes. I only want a bottle of each so will adapt the
recipe so I don't end up with way too much. Plus, the small bottle of
white
wine vinegar I have was quite pricey ($8.00). I understand that the
quality
of the vinegar would be superior if I use a better white wine vinegar as
a
base, but would it make a huge difference or could I just buy a cheaper
white wine vinegar and save what I have. Any tried recipes would be
welcome
too. Thx. e.

I just infuse fresh herbs from the herb garden and let sit at room temp.
until the herbs pale out a bit and you can smell the herbs in the
vinegar. I chop the herbs up fine and shake the mix when I walk by and
think about it.

After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
filter and discard the herb mush. This also clarifies the infused
vinegar somewhat.

I then place whole sprigs of more fresh herbs into the vinegar for
decoration. I don't refrigerate it.

Make sure the herbs are well washed!
--

Great. Thanks. Think I'll do a mint one too! e.

Mint vinegar? What a cool idea! I never thought of that one, thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

elaine said:

Plus, the small bottle of white
wine vinegar I have was quite pricey ($8.00).

Holy cow! I'd use rice wine vinegar instead.
Much cheaper, especially if you buy it at
an Oriental food market.