Ingredients:
6 Cloves garlic
1 quart Red wine vinegar
Procedure:
Peel, then crush the garlic cloves and put them in a quart jar or
bottle
Heat the vinegar to the boiling point, then pour it into the jar that
contains the garlic
Cover and store in a cool place, out of the sunlight, for 10 days to 2
weeks. Shake occasionally
Strain into bottles (or any container that you choose) and stop with a
cork
Notes:
Cider vinegar can be used in place of the red wine vinegar
Use as directed by other recipes. For example, this vinergar can be
used in marinades, vinegarettes, etc.
Ingredients:
2 C. Fresh tarragon sprigs
1 quart White wine vinegar
Procedure:
Fill a wide mouth quart jar 3/4 full of tarragon sprigs
Heat the white wine vinegar to the boiling point and pour into the jar
Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks
Strain the vinegar into bottles in which you have put 1 to 2 sprigs of
fresh for decoration. Cork tightly
Notes:
Other fresh herbs can be used in place of the tarragon
Use as directed by other recipes. For example, this vinergar can be
used in marinades, vinegarettes, etc.
Ingredients:
6 quarts Fresh red raspberries
1 quart Wine vinegar
Sugar
Procedure:
Put the raspberries in a large glazed or stainless steel bowl
Add the vinegar to the raspberries. Let stand in a cool place for
about 20 hours
Strain and measure the liquid into an enamel or stainless steel pan
and add an equal quantity of sugar
Bring to a boil and simmer for 10 minutes
Cool and store in tightly lidded sterile jars
Notes:
Other berries can be used in place of the raspberries
This is a good vinegar to use in salas dressings
Mint And Celery Leaf
Vinegar:
Ingredients:
1/2 C. Fresh mint leaves
1/2 C. Fresh celery leaves (yellow leaves)
3 C. Champagne vinegar or mild white vinegar
Procedure:
In a heavy bottomed glass jar, crush the mint and celery leaves with a
wood spoon. Store for 1 month in a cool, dark place
Strain through cheesecloth. Bottle the vinegar with sprigs of fresh
mint and celery
Notes:
This vinegar can be used in the preparation of salad dressings,
marinades, etc.
Ingredients:
2 C. White wine vinegar
1 Lbs. Fresh peaches, stoned and cut into 1-inch cubes
Procedure:
Put the vinegar into a medium, nonreactive saucepan and warm over low
heat just until it begins to give off vapor (do not bring to a boil)
Stir in the peach cubes and cook for 1 minute
Pour the mixture into a sterilized 1 quart Mason jar and allow to cool
to room temperature, 10 to 15 minutes
Place a sterilized seal on top of the jar, screw on the ring, and
shake a few times to mix
Store the jar out of direct sunlight and away from heat for 5 days,
shaking it periodically, while the mixture steeps (the vinegar will absorb
most of the pigment from the fruit)
Strain the contents through a fine sieve into a 4-cup glass measuring
cup
Discard the fruit residue and rinse the sieve. Rinse the Mason jar and
return the strained vinegar to the jar
Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse
the measuring cup, place the sieve on top, and pour in the vinegar a bit
at a time, allowing it to drip into the measuring cup
Transfer the vinegar to flasks, bottles, or cruets
Notes:
To make Peach Mint Vinegar, place 1 sprig of fresh mint in the
container before pouring in the vinegar. Fill, seal, and let steep out of
direct sunlight and away from heat for 1 day before using or shipping
The vinegar should be ready to use immediately, with a shelf life of
at least 1 year