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Herb Vinegar

Western.Chefs's picture
Ingredients
  Fresh herbs 2 Cup (32 tbs), washed gently in cool water and patted dry on paper toweling (Tender Leaves / Sprigs, Tarragon, Chervil, Dill, Basil Or Thyme)
  Cider vinegar/White wine vinegar 1 Pint (Boiling)
Directions

Place herbs in a wide-mouthed heatproof jar and crush lightly with the handle of a wooden spoon.
Pour in vinegar and cool to room temperature.
Screw on lid and let stand in a cool spot (not refrigerator) 10 days to 2 weeks; once every day, turn jar upside down, then right side up again.
Taste vinegar after 10 days and, if strong enough, strain through several thicknesses of cheesecloth into a fresh pint jar.
If too weak, let stand the full 2 weeks.
If still too weak, strain off vinegar and bring to a boil; fill a fresh jar with freshly picked herbs, cover with boiling vinegar, and let stand a week to 10 days, turning once a day.
Strain vinegar and use for making salad dressings and sauces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Vinegar
Preparation Time: 
20 Minutes

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4.16
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 104 Calories from Fat 0

% Daily Value*

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 38.7 mg1.6%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.23 g0.9%

Sugars 1.9 g

Protein 0.45 g0.9%

Vitamin A 27.1% Vitamin C 13.5%

Calcium 4.7% Iron 7.8%

*Based on a 2000 Calorie diet

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Herb Vinegar Recipe