What to do with Vinegar
Vinegar is a wonderful thing it makes a cheap, safe weed killer. Just spay it on the plants you don't want and in a few days, they plants are gone.
1/4 cup of vinegar in the rise cycle of you wash not only freshens clothes, but makes them softer, natural fabric soften for pennies.
Cleaning glass is easy if you mix water and vinegar half and half in a clean spray bottle, shake, and use to clean glass and more. It kills mold and germs, and is safe to use almost every where.
Clean your coffee pot monthly by running a cup of white vinegar through it...your coffee, and you your coffee maker will love you for it.
You can add flavor with out adding fat to any dish using flavored vinegars, just look below for a ton of recipes that I just know you are going to love.
best cayenne pepper 1 pint strong vinegar
Put pepper into a bottle. Pour vinegar over the pepper. Cork it closely,
and shake it well every 2-3 days. It may remain any length of time but
will be ready in about 2 weeks.
Celery Vinegar: 1 pint vinegar Few grains of cayenne pepper, or 1/2 oz.
peppercorns 1 t. salt 2 cups celery, white portion of roots and stems --
Bring vinegar to a boil and add remaining ingredients. Let boil 2 to 3
mins, turn into a stone jar and close tightly as soon as cold. It may be
strained off and bottled in 3 to 4 weeks with out injury.
Chili or Capsicum Vinegar: 1 oz. chilies or capsicums 1 pint vinegar
Put chilies or capsicums into a vinegar. Cover closely and let stand 2
weeks. After straining the vinegar will then be ready to use.
Horseradish Vinegar: 4 oz. horseradish, young and freshly scraped 1 qt.
Place horseradish in a jar or bowl. Bring vinegar to a boil. Pour
boiling vinegar over horseradish and cover closely. The vinegar should
be ready in 3-4 days. But the mixture may remain for weeks or months
before straining. An oz of shallot, minced may be substituted for one oz
of horseradish if the flavor is preferred.
Mint Vinegar: Fresh mint leaves, young Vinegar
Slightly chop or bruise the mint. Pack in bottles, filing nearly to the
neck, pour in vinegar to cover the mint. In 50 days strain off and
bottle for use.
Nasturtium Vinegar: Nasturtium flowers, cleaned 1 shallot, finely
chopped 1 small piece garlic 1 piece red pepper Vinegar 1 t. salt
Loosely fill a quart jar with clean nasturtium flowers. Add shallot,
garlic, and red pepper. Fill the jar with cold vinegar, and let stand 2
months. Add salt. Strain through several thicknesses of cheesecloth and
store in sterilized jars closely sealed.
Raspberry Vinegar: 8 qts raspberries, divided 4 qts mild vinegar Sugar
Crush berries and cover with vinegar. After 2 days strain through
doubled cheesecloth and pour the same vinegar over a further 4 qts of
berries. Let stand again for 2 days. Strain, measure. Add 2 pounds sugar
for each quart of liquid, bringing slowly to boiling point. Boil 10
minutes then skim, turn into sterilized jars and seal. [ Use 2-3 T in a
glass of ice water for a pleasant summer drink]
Raspberry strawberry Vinegar: Use the same recipe as for Raspberry
Vinegar only half the quantity for each fruit.
Shallot Vinegar: 4 to 6 oz. shallots, peeled and bruised 1 qt. good
Pour vinegar over the shallots. Cover closely and in 2-3 weeks vinegar
may be used after straining. A few drops is sufficient flavor for
sauces and dressings.
Onion Vinegar: Same as for shallot.
Garlic Vinegar: Make the same as for shallot using only 1/2 the quantity
Tarragon Vinegar: Strip the tarragon from the large stalks. Put into
small stone jar or wide necked jar, and in doing this, twist some of the
branches so as to bruise the leaves and tear them apart. Pour in enough
very pale vinegar so as to cover the top. Allow to infuse for about 2
months or more. Strain into small bottles and cork.
Coloring Raspberry Vinegar
This is a lovely thing I just discovered -- if you take dried hibiscus
flowers (the kind they use in Red Zinger tea) and put them in your
raspberry vinegar, it makes the prettiest red color and does not
interfere with the flavor -- in fact, it enhances it. You should be able
to buy dried hibiscus flower at most health food shops.
CRANBERRY VINEGAR 1 c. cranberries 2 c. champagne vinegar
Place berries in clean qt. jar. Bring vinegar to boil over mod. heat.
Pour over. Cool. Cover. Place in sunny spot for 5 weeks. Strain. If too
tart, add 1-2 tsp. sugar.
HOMEMADE VINEGAR Pour 1/4 c. commercial red wine vinegar into a wine
bottle. Add leftover red wine, adding more as you have more leftovers.
When full, cover with cheesecloth secured by rubber band. Store 1 month
or more at room temp. If sediment forms, strain through cheesecloth
STRAWBERRY AND PEPPER CHAMPAGNE WINE VINEGAR (1 c.)
1 c. thinly sliced ripe strawberries
1 c. champagne or white wine vinegar
6 whole black peppercorns
Place first 2 in clean jar. Cover with vinegar. Let sit about 2 weeks,
covered tightly. Strain through cheesecloth. Seal. Use within 2 months
with fruit or vegetable salads or chicken.
HERB VINEGAR: Wash and dry fresh herbs. Bruise slightly. Fill small
bottle halfway. Cover with vinegar. Refrigerate. Or, add 1-2 Tbsp. dry
HOT CHILE PEPPER VINEGAR: Chop small hot pepper. Add vinegar.
FLOWER VINEGAR: Half fill small bottle loosely with fresh rose or
nasturtium petals. Add white vinegar. Chill 2-3 weeks. Strain.
BERRY VINEGAR: Half fill bottle with crushed berries. Add white vinegar.
Chill 1-2 weeks. Strain. Store in refrigerator.
ITALIAN VINEGAR: Mix red wine or balsamic vinegar with a few mashed
garlic cloves and some fresh basil leaves. Refrigerate.
FRENCH VINEGAR: Use cider or red wine vinegar with a few sprigs of
tarragon, some peppercorns and mustard seeds.
MEXICAN VINEGAR: Use cider or red wine vinegar with a few sprigs of
cilantro and oregano, some cumin seeds, strips of hot chile.
MIDDLE EASTERN VINEGAR: Use white wine vinegar with some dried lemon
peel, few sprigs fresh oregano and mint (or dried) and a cinnamon stick.
ORIENTAL VINEGAR: Use rice wine or white vinegar. Add a few mashed
garlic cloves, few slices of gingerroot. Refrigerate.
RED AND GREEN CHILE PEPPER VINEGAR Wash and dry about 1 1/2 lb. red and
green chilies. Fill a clean clear wine bottle with chilies to top. Fill
with apple cider vinegar. Cork. Let stand at least 24 hours before
using. Add vinegar as depleted.
GINGER-APPLE VINEGAR (1 c.)
3" gingerroot 1 tsp. sugar 1 c. apple cider vinegar
Peel ginger. Slice in 5 thin pieces. Score an X into each. Place in
small clean jar. Add last 2. Let sit covered 10 days. Strain. ------
OLD SOUTH HOT PEPPER VINEGAR
Scald 3-5 diced hot chilies with boiling water. Drain. Add 1 c. cider
vinegar. Let sit 1-2 days before using.
CRANBERRY VINEGAR (3 c.)
2 c. fresh or frozen cranberries about 3 Tbsp. sugar 3 c. rice vinegar
Bring all to boil. Simmer until cranberries pop, 5 min. Add more sugar
if needed. Cool. Strain through fine mesh. Place in decorative bottle.
Seal with lid. Store at room temp. up to 4 months. If needs to be
clarified, pour through fine strainer into 2-3 qt. pot. Bring to boil.
Wash bottle. Refill. (Per Tbsp.: 7.4 cal., 0 g. pro., 0 g. fat, 1.9 g.
carb., 2.5 mg. sod., 0 mg. chol..)
HERBED PEAR VINEGAR (1 pt.)
1 c. white vinegar fresh rosemary, thyme or tarragon 1 c. Williams pear
Rinse decorative bottle with boiling water. Drain well. Add first 2.
Rinse herbs. Pat dry. Add. Cover. Let stand at room temp. 1 week before
serving. If gets too "herby" discard herbs.
CHIVE BLOSSOM PINK VINEGAR (1 pt.) Place 24 mature chive blossoms in
clear pint jar. Add 2 c. white vinegar making sure all blossoms are
covered. Set in sunny window. Taste after 3-4 days. Strain. Rebottle.
Store in cool dark place up to 1 year.
GINGER VINEGAR (1 c.) Place 1 Tbsp. chopped gingerroot in sterilized
jar. Pour 1 c. cider vinegar over. Cover. Let steep 3-5 days in light
but not sunny place, tasting after 3 days. Strain through coffee filter
into same bottle. Store in refrigerator several weeks. Use in making
mayonnaise for chicken salad or for vinaigrette. Mix with seltzer water
and honey for ginger ale.
BLUEBERRY VINEGAR (1 pt.)
1/3 c. blueberries 1 Tbsp. honey 2 1/4 c. white vinegar 1 cinnamon stick
Place all but 1 Tbsp. berries in pan with next 2. Bring to boil. Boil
slowly 8 min. Strain into hot sterilized jar. Add remaining berries,
cinnamon and additional vinegar as needed to fill jar. Seal. Store in
cool dark place for at least 6 months.
BASIL GARLIC VINEGAR (1 pt.) Heat 2 c. white vinegar. Place 1/2 c. fresh
basil and 3 cloves halved garlic in sterilized jar. Add hot vinegar.
Seal. Let stand 2 weeks, shaking occasionally. Strain through coffee
filters and rebottle in same jar. Keep in cool dark place up to 6
LEMON MINT VINEGAR (1 pt.) Remove 1x3" strip peel with vegetable peeler
from 1 lemon making sure no pith is attached. Pour 1 7/8 c. rice wine
vinegar into hot sterilized pint jar. Add rind and 5 spearmint or
peppermint leaves. Place in sunny window for 1-2 days. Taste. Remove
peel and leaves. Seal. Store in cool dark place.
SOUR CHERRY WINE VINEGAR (1 pt.) Place 14-15 ripe fresh or canned sour
cherries in a hot sterilized jar. Heat 1 3/4 c. white wine vinegar to
boil. Pour over. Seal. Let sit in sunny window a few days until has
slight sour cherry flavor. Reseal. Store in refrigerator. Especially
good in chicken salad.
HORSERADISH VINEGAR (1 qt.) Peel and grate 1 whole horseradish root. Add
1 qt. cider vinegar. Pour in sterilized quart jar. Shake periodically.
Ready within a few days up to 3 weeks. Strain and rebottle. Was popular
in 19th century.
CURRANT VINEGAR (4 c.)
6 c. black or red currants, coarsely chopped 1 c. balsamic vinegar 5
Tbsp. sugar 5 c. white wine vinegar
Combine first 3 well mixed in 2 qt. jar. Let sit 10 days, stirring
daily. Strain into noncorrosive saucepan extracting as much juice from
currants as possible. Add sugar. Bring to boil. Simmer 3 min. Cool
completely. Pour into sterilized jars. Cover or cork. Store in cool
10 or more cracked black and 1 pt. white wine or other vinegar white
Steep peppercorns in vinegar 3 days. Strain into decorative bottle
adding a few whole peppercorns to bottom.
STRAWBERRY VINEGAR Fill a jar nearly full of non-hulled strawberries.
Add white vinegar to cover. Seal. Let stand 10 days. Strain. Add 3 c.
sugar for each pt. liquid. Boil gently a few min. Cool. Bottle. Use on
salads or sliced fresh fruits.
SCENTED BASIL VINEGAR Pack 1 gallon plastic or glass jars with rinsed
and air-dried leaves of any scented basil*. May leave stems attached.
Fill jar with plain white vinegar heated almost to boil. Cover with
plastic wrap and lid. Let infuse 1-2 min. in cool place. Strain into
small decorative jars or bottles and seal. *lemon, opal, cinnamon or
CHIVE BLOSSOM VINEGAR Fill clean glass or plastic jar half full of
mature chive blossoms that have just started to fade in color. Fill with
white distilled or rice vinegar making sure all blossoms are covered.
Cover and let sit in sun about 1 week. Strain. If too strong, add more
NASTURTIUM VINEGAR (1 c.) Rinse and dry 12 nasturtium flowers. Place in
screw-top jar with 1 c. white wine vinegar. Cover and let steep 3-4
weeks. Strain and rebottle.
CHILE VINEGAR Bring 1 c. cider vinegar to boil in covered non-aluminum
saucepan. Pour over 3-10 fresh whole jalapenos or serrano chilis that
have been slashed deeply in several places. Add 5-10 black peppercorns,
1 clove crushed garlic and 1/2 tsp salt. Let sit at least a week.
2 to 2 1/2 cups fresh raspberries, lightly mashed (frozen berries can be
used, but if they are presweetened, do not add the additional honey or
sugar) 2 tbsp honey or sugar 2 cups red wine vinegar
Combine all ingredients in the top of a non-aluminum double boiler.
Place over boiling water, turn down the heat, and cook over barely
simmering water, uncovered, for 10 minutes.
Place in a large screw-top jar and store for 3 weeks, then strain,
pressing on the berries to extract the juice. If the vinegar is too
cloudy for your tastes, run it through a coffee filter. Pour into
sterilized bottles, adding a few berries for decoration, if you wish.
4 large sprigs tarragon 2 cups white wine or champagne vinegar
Place washed herb sprigs in a clean bottle or jar and pour vinegar over
then. Close jar and store in a cool, dark place for several weeks.
Strain vinegar into sterile bottle's, adding additional tarragon sprigs
RASPBERRY MINT VINEGAR
1-1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and
spun dry 3 cups raspberries, picked over ** 2 cups rice vinegar
Put the mint leaves in a very clean 1 quart glass jar and bruise them
with a wooden spoon. Add the raspberries and mash them with the spoon.
Add the vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at least 4 days and up to 2 weeks, depending on the
strength desired. Strain the vinegar through a fine sieve into a glass
pitcher, discarding the solids, and pour it into 2 very clean half pint
glass jars. Add the mint sprigs and seal the jars with the lids. Makes 2
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