June 16th was National Vinegar Day.
I thought that was a great excuse to write about making herbal vinegars. They can only be done with fresh ingredients and this is the perfect time of year to use fresh herbs and make something that you can use now or save for winter when you want a fresh taste.Herbal Vinegar is the simplest and best way to capture the flavor of fresh herbs.
Create herbal vinegar by harvesting and washing a fist full of fresh herbs. Choose your favorite, but Basils, especially colored basil, thyme, lemon herbs and chives all make great tasting vinegar.Lay the herbs out to air dry after washing.Once they are dry place them in a glass jar and bruise them with the handle of a wooden spoon. Cover them with distilled white or white wine vinegar that you have warmed in the microwave on high for about 2 minutes. Seal the jar with a non-reactive (plastic) lid and let sit for at least two weeks shaking daily.
Strain and rebottle the herbs and use to make your favorite marinade or dressing.
Try this example:
Lemon-Basil Marinade
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Tags:
basil, chives, cucumbers, dressing, herbal vinegar, lemon, preserving herbs, thyme
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