Healthy Flavored Vinegar Recipe Tips

Published: 13th April 2010
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Decreasing the quantity of oil in salads makes good health sense. One approach to do so is to include intriguing and delicious herbs and spices to different types of vinegar. You can find numerous very pretty and reasonably priced bottles available for homemade vinegars to keep or to give away as gifts.

For each recipe, add a little less than a quart of cider or distilled white vinegar to a 1-quart container. Put in a little of the herbs and spices or fruits, like say, raspberries or blueberries, after which cork or cap the container closed. Let the contents of the bottle or container of your choice, sit for a week before utilizing. You can use spiced, herbed, fruited, and flavored vinegars together with or without oil and on many different food items. You do not have to limit it to just salads.

Here is a list of 11 distinctive flavored vinegars that are delicious, fun and easy to make.

1. Basil vinegar: Add 2 tablespoons chopped dried basil, a pinch of sugar, 1/2 teaspoon minced garlic, 1 bay leaf, 2 sprigs of oregano, and several leaves or sprigs of basil.

2. Blueberry tarragon vinegar: Add 1/4 cup frozen blueberries, pureed and sweetened with 1 tablespoon sugar, if necessary; 1/4 teaspoon pickled peppercorns; a pinch of celery seed; at least 10 fresh blueberries; and a sprig of fresh tarragon.

3. Caper vinegar: Add 2 teaspoons finely chopped onion, 2 tablespoons lemon juice, 1/2 teaspoon Worcestershire sauce, 2 tablespoons drained capers, 2 tablespoons caper juice, and 1/4 teaspoon celery seed. You can use capers with long stems or add some long, uncut chives.

4. Celery vinegar; Add 2 tablespoons chopped celery, 1 teaspoon celery seed, 1/4 teaspoon dry mustard, 1/4 teaspoon sugar, a little stalk of celery using the leaves, and 1 bay leaf.

5. French vinegar: Add 1 clove minced garlic, 1/2 cup finely chopped tomatoes, 1 teaspoon sugar, 2 teaspoons chopped fresh parsley, a sprig of rosemary, and a sprig of thyme.

6. Garlic vinegar: Add 3 cloves garlic, minced: 2 cloves garlic, sliced wafer thin lengthwise; 5 smallish, whole garlic cloves, peeled; and 5 to 10 whole cloves.

7. Hot pepper vinegar: Add 2 teaspoons chopped jalapeno pepper and also all the seeds from the pepper. Add 2 or more small hot red, green, or jalapeno peppers depending upon your taste: several long, thin hot red peppers and various slices of sun-dried tomato.

8. Italian vinegar: Add 2 cloves minced garlic, 1 teaspoon dried or 2 teaspoons chopped fresh sweet basil, 1 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, salt, if preferred and 2 tablespoons fresh lemon juice. If you would like leaves in the container, leave out the dried or chopped oregano or basil and use a modest amoun ot leafy sprig of either one of these.

9. Onion vinegar: Add 1/4 cup finely chopped onion, 2 teaspoons chopped chives, 1 chopped scallion, whole scallions, and several long chives.



10. Raspberry vinegar: Add 1/2 cup mashed, frozen, sweetened, raspberries; 1/4 teaspoon pickled peppercorns; a pinch of celery seeds; and 10 to 15 whole fresh raspberries to stay in the bottom part of the container.

11. Tarragon vinegar: Add 2 tablespoons dried tarragon, 1 clove minced garlic, a smidge of sugar, 1/2 teaspoon fresh lemon juice and a large sprig of fresh tarragon.

Be cautious about using dried black pepper or red pepper flakes to vinegar, unless you really want a hot, hot, hot pepper vinegar. Pepper is likely to become stronger with time and could overpower the vinegar.



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