|
Herb Vinegar
Herbs have the best flavour when they are freshly cut!
However one way to be able to use herbs through the winter, when they are out of season, is to make your own herb vinegars.
Ingredients:
1 pint (600ml) White Wine Vinegar
6oz (160g) Fresh Herbs (Basil, Rosemary, Sage, Mint, Tarragon, etc)
Makes: 1 pint (600ml)
Method:
Wash the herb leaves and tender stalks
Bruise with a wooden spoon Place into a large jar.
Top up the jar with vinegar.
Cover with a cloth and leave to stand in a cool, dark place for 2 - 3 weeks.
Strain the liquid through muslin into a sterilised bottle.
Place a washed, fresh sprig of the chosen herb into the bottle before sealing.
Do not use metal bottle tops, use only corks or plastic tops to seal the bottles.
Leave for 2 - 4 weeks to allow the flavour to mature
Storage: Store in a cool dark place
|
|
|
© All rights, including copyright, in the content and design of these web pages
are owned or controlled for these purposes by Laura A. Gordon. In accessing these web pages, you agree that you may only download the content
for your own personal non-commercial use.
|