Flavoured Vinegars: Spring Recipe

Use those half-used bunches of herbs and fruit to infuse your own flavoured vinegars, which, when bottled, make beautiful homemade gifts.

| June 2019

flavoured-vinegars 

Flavouring vinegars is so easy, and a good way to use up half bunches of herbs, the knob of ginger left in the bottom of your fridge, the peel from a lemon when you’ve only used its juice, and so on. Flavoured vinegars are great to have on hand for deliciously easy salad dressings, quick pickling, dipping sauces and marinades.

They also look so pretty in bottles and they make lovely gifts.

  1. Simply put your ingredients in a sterilised jar or bottle and cover with white wine vinegar, rice wine vinegar, apple cider vinegar or red wine vinegar.
  2. Leave to infuse for 3-4 weeks.
  3. During this time, keep tasting the vinegar, and one day you’ll know it’s ready; it’s really up to you how long you leave it.
  4. Strain, then return the flavoured vinegar to the bottle and store it in the cupboard or fridge. Your vinegar will last for up to 2 years, but just remember that the flavour will deteriorate over time.

You don’t need to buy the most expensive vinegar on the shelf for infusing vinegars, but you do want a vinegar that has a nice soft flavour and isn’t too acidic. Never use straight-up white vinegar for these recipes, as its astringency will overpower the flavour of your aromatic ingredients.



Always match your ingredients to your vinegar.

So herbs would be lovely with white wine vinegar; chillies, lemongrass and garlic would work well with rice wine vinegar; and fruits would pair nicely with apple cider vinegar.






Umansky

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