Herb Vinegars

I usually make three herb vinegars or I should say I try too make these every year but I don't always get all three made.  The three I make is Basil Chile Garlic Vinegar, Dilly Vinegar and Chive Vinegar.  The two above are on the left Dilly Vinegar and Chive Vinegar on the right.  These vinegars are really easy to make and they add wonderful flavor to steamed vegetables, salad dressings, marinades, fish, chicken, beef, spaghetti sauce, beef stew and many other things.

Always use enamel or stainless steel pans when heating vinegar.   Vinegar will react adversely to aluminum.  Also do not use metal lids or canning tops, funnels, spoons or strainers.  Sterilize jars and bottles by pouring boiling water into them letting them stand for 10 minutes.  Sterilize corks by boiling them and then dry them in a low oven. 

Twist or wring bunches of fresh herbs to release their volatile oils and cover them with vinegar that has been heated (but never boiled.)  Then I allow the jars of herb vinegars to steep for several weeks stirring occasionally.  Then strain the vinegar through a coffee filter. Now you can put the vinegar in a pretty sculptured bottle and add a dill seed head or the chive blossom.  These really  make wonderful gifts for people who enjoy cooking.  I usually attach a little tag around the neck of the bottle explaining how the herb vinegar can be used.  This will give you the most clarity.  For the best flavor store in a cool dark place and use within 6-8 months. 

To prevent clouding, make sure that the herbs are dry (free of moisture) before you pour the heated vinegar over them. 

Chive Vinegar
Fill a jar 1/2 full of chives; a combination of other herbs may be added as well but I usually just add chives.  Cover with heated white wine vinegar and remember to use the chive blossom, it will impart a delicate pinkish color.  You can use this over steamed vegetables, in salad dressing and marinades.

Dilly Vinegar
Fill jar 2/3 full of fresh dill, stems and you can use flower heads also.  A few teaspoons of dill seeds can be added. I usually add a spiral of lemon peel but that is optional.  I also add peeled garlic cloves from one head or several chopped shallots ( I like garlic the best.)  Cover with heated white wine vinegar or champagne vinegar.  After you have stained the vinegar, you'll see that the golden dill
flower head looks lovely in the bottle.  This vinegar is good in salad dressing or marinade but especially good with fish.  Enhances potato salad, cold slaw and cucumber salad.  Good drizzled over broccoli, cabbage, beets and carrots.  Also good in soups made with the vegetables.

Tomorrow I'll post the recipe for basil chile  garlic vinegar.  It's my favorite!  I didn't get it made today.