Homemade flavored vinegars

This book looks familiar because it is just like the mustard book, only for vinegar. I purchased both books at Powell's many years ago, knowing I would journey back to where I am going. I have been going "home" since I returned to Vancouver in 2003. A lot of steps along the way, but each day the journey takes me closer to my kind of home.

A home where food is cooked with fresh ingredients, and served with pride. Where furnishings are comfortable and you can put your feet on the coffee table, while you sip your coffee. Or eat a slice of pie, or sip a glass of wine.

Today I made seasoned vinegars. I decided that I might as well make 4 kinds, because you already know I don't do things small (just think mustard) and the gallon of vinegar would offer the opportunity to make 4 one quart jars. All of the jars were made with the "cold" process.

Mint Orange and clove vinegar

4 large stems of mint (from the garden)
2 orange rinds, cut into strips
2 whole cloves
1 quart vinegar

Oh My Gosh, Blueberry and Cinnamon

I had a package of dried blueberries
1 cinnamon stick
1 quart vinegar

I will give this a week, and then run the softened mixture through the blender, and return to finish the resting process.

Garlic and Chives

2 cloves garlic, cut in half
6 chive blooms (from the garden)
handful of chives (from the garden)
1 quart vinegar

Peppers and Onion

1 green pepper, chopped fine
1 yellow pepper, chopped fine
1 red pepper, chopped fine
1 red onion, cut in half and sliced thin
1 quart vinegar

The resting time is 4 - 6 weeks.

Each one would make a lovely vinaigrette, but vinegar is used for so much more in cooking. There are recipes in the book as well. I cannot wait to try them.

These 4 are just a start. The variety is endless, you could do a single herb vinegar or throw all caution to the wind and put a little of everything in there! You could use red wine vinegar or cider vinegar to change the variety as well.

M