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Flavored Vinegars

Have fun experimenting with different flavors in these exotic vinegars. The longer you have them the more intense the flavor will be. You can occasionally strain out the solids and replace with fresh herbs, berries, or spices. You should refrigerate flavored vinegars. The acid in the vinegar will stop botulism spores from growing, but some bacteria, especially E. coli will grow in acidic foods.

  • Apple Spice Vinegar

    4 cups apple cider vinegar
    3 cinnamon sticks
    6 strips orange peel
    3 slices dried apple
    1/4 cup raisins

    Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with 1 cinnamon stick, 2 strips of orange peel, and 1 slice dried apple (sliced, if necessary, to fit in bottle). Pour hot vinegar through a funnel into the bottles. Cover tightly and let stand at least 14 days before using.

  • Tarragon Vinegar

    4 cups apple cider vinegar
    3 large sprigs fresh tarragon

    Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with tarragon sprig, then pour hot vinegar through a funnel into the bottles. Cover tightly and refrigerate at least 14 days before using.

  • Raspberry Vinegar

    4 cups white wine vinegar
    1-1/2 cups fresh or frozen raspberries

    Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat proof bottles with raspberries, then pour hot vinegar through a funnel into the bottles. Cover tightly and refrigerate at least 14 days before using.

  • Garlic Chive Vinegar

    4 cups white wine vinegar

    6 garlic cloves, peeled and crushed
    1 bunch fresh chives

    Bring vinegar to a boil in a medium saucepan. Fill 3 10-oz. decorative heat-proof bottles with garlic and chives, then pour hot vinegar through a funnel into the bottles. Cover tightly and refrigerate at least 14 days before using.

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