Hollie Criswell, owner of Herbal Creations, offers the following advice for creating customized herb vinegars: - Choose 3 or 4 vinegars. Good starter vinegars are white wine, apple cider and red wine.
- Decide on the herbs you want to use. There are no wrong combinations.
- Corks are available at most hobby stores, so it is not necessary to save the caps on the chosen bottles.
- Edible flowers, fruits and herbs can be used to flavor the vinegars.
- Any style bottle can be used as long as it can be sealed tightly with a cork or other top.
- Vinegars should be stored in a cool, dry spot, where they will last 12 to 18 months.
- Fruits go well with the sweeter herbs. A good one is to use cranberries, rosemary and lemon grass with white vinegar. Place your cranberries in the bottom of a clear, longneck bottle. Use a skewer to get the berries to the bottom. Cut the bottom off the lemon grass so that the grass will just fit upright in the bottle. Add sprigs of rosemary and more cranberries. Add vinegar to the bottle. The vinegar should be boiled beforehand, or you can place the filled, sealed bottle in a sunny window to heat the vinegar.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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