Do you find yourself with tons of herbs once again? Rather than just giving them away, use them to create a fun gift for family and friends: Infused Herb Vinegar!
- First, make the infusion in a large Mason jar. You'll want to strain out the herbs when moving it to a sterilized vinegar bottle so you won't get spoiling. The herbs start flavoring within 24 hours; a few weeks makes it more prominent but you have to take out the herbs eventually or it will spoil!
Here's the ones Stephanie likes to make:
- Parsley, Rosemary & Sage:
Pack a handful of with parsley, rosemary & sage in a jar with ½ rice vinegar and ½ white wine vinegar for a rich flavored vinegar that’s a bit sweet and perfect for Thanksgiving dinner.
- Fennel & Citrus
Add fresh fennel or crushed fennel seeds with the zest of one lemon, lime, and orange to apple cider vinegar. This bright and fruity combination pairs well with a spinach salad filled with mandarin slices and toasted almonds.
- Tarragon & Garlic
Fresh tarragon sprigs and garlic cloves are all that is needed to make this fine vinegar usually reserved for gourmet grocery store shelves. Use a delicate white wine vinegar to ensure the sweet but earthy tarragon flavor has a chance to shine.
And that's it! Thanks to Stephanie at Garden Therapy for the wonderful idea.