Flavored Vinegar

Rosemary/Garlic Vinegar

Use flavored vinegar in any recipe that calls for plain vinegar. Drizzle it over pasta or vegetables. Use as a marinade, on sandwiches or in salad dressings.

• Only glass containers are recommended to use for your flavored vinegar. Make sure they are free of cracks. Jars need to have a tightly fitting cover. Wash containers in hot soapy water. Then sterilize the warm, clean jars by immersing them in boiling water for 10 minutes. (Begin boiling the water before you wash the jars so they are still warm when you immerse them in the boiling water.) Use tongs to remove the jars and fill them with the vinegar while the jars are still warm.

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Rosemary Garlic               Vinegar

• 2 cups red or white wine vinegar
• 4-5 peeled whole garlic cloves
• 4 sprigs fresh rosemary

Basil

• 2 cups distilled vinegar
• 1/2 cup coarsly chopped basil

Lemon-Tarragon-Peppercorn Vinegar

• 2 cups distilled vinegar
• lemon peel from one lemon
• 3 sprigs tarragon leaves
• 1/2 teaspoon whole black peppercorn

Berry Vinegar

• 2 cups apple cider vinegar
• 1 cup blackberries, strawberries or raspberries, washed and slightly bruised
• see note below 

1. Place cleaned and dried herbs, fruits and/or spices in the sterilized jars. Do not overpack the jars-3-4 sprigs of fresh herbs, 3 tablespoons dried herbs, 1-2 cups of fruit or the peel of one lemon of orange peel.
2. Heat the vinegar till it's lukewarm (do not simmer or boil the oil).
3. Pour the warm oil over bruised herbs, fuit or chopped spices. 
4. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. 
5. Return the vinegar to a cleaned bottle and add new fresh "whole" ingredients.

• For berry flavored vinegar strain vinegar through cheesecloth after it has sat for 2-3 weeks. Discard fruit then pour vinegar into new sterilized jar.