THE HERB VINEGARS
The use of herb vinegars is increasing and
their popularity has become well-established. Herb vinegars
give salads a new flavor, and they are now being used in most
homes. The present desire for people to reduce, means that more
salads are being eaten, which means that more herb vinegars
are desired. In bottling your herb vinegars, dress them up with
a bottle that is distinctive and labeled so it has an appearance
of "class." They make wonderful gifts.
HOW TO MAKE HERB VINEGARS
The manufacture of these special vinegars is
a very simple process and requires only the simplest of equipment.
First you take your fresh herb leaves as they come from the
field and bruise them with a wooden mallet on a wide, thick
board. Then they are placed in large container (non metallic).
Pour the hot, but not boiling vinegar over the bruised herb
foilage. Cover tightly and allow it to steep in a warm, dark
place for 3 weeks. During the steeping, stir the mixture everyday.
Over-steeping will bring out unpleasant flavors.
When this process has been completed, strain the mixture through
three thicknesses of cheesecloth, or 2 coffee filters. It it
fails to come clear on the first straining, repeat the process
until it does. The herb vinegar is now ready to bottle and seal.
Fill the sterilized bottles adding a sprig or two of your fresh
herb, a hot pepper or garlic for a good appearance, and cap
with corks, or (non-metallic) caps. Store the bottles in a cool,
HERBS USED IN MAKING HERB VINEGARS
French tarragon heads the list in popularity,
but the mints, sweet marjoram, basils, salad burnet, dill, parsley,
chives, chili peppers and garlic are also used extensively.
If you would like to try something different, experiment with
the mixtures of the various vinegars. This offers exciting possibilities
of creating an original mixture.