September 21, 2007, Newsletter Issue #127: Herb Vinegars

Tip of the Week

Another method of preserving a glut of fresh herbs is to turn them into herb vinegar. Assemble your selection of herbs, washed and gently dried, and place them into a clean glass bottle or glass jar. Then pour warm (not hot!) vinegar over the herbs until they are completely submerged. White wine vinegar, light red wine vinegar, rice and cider vinegars can all be used to make flavored vinegars. Malt vinegar is not suitable. Close the jar or bottle tightly and leave to stand for one to two weeks before using.

Select your herbs for interestingly flavored oil and oil bottles that are visually appealing. Try parsley, sage, rosemary and thyme vinegar ideal as a marinade for meat and or in a dressing for plain green salad. Coriander (seed and leaf), garlic and chili pepper make an interesting mix for Moroccan and Mexican dishes. Very unusual, but well worth trying is red wine vinegar with cinnamon, cloves, ginger and dried orange rind. Use a teaspoon of this spicy mix with stewed fruit or add to mulled wine.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Vegetable Tip Site? Request a Tip Now!

Guru Spotlight
Sherril Steele-Carlin
Buy My Book