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Discussion Starter #1 (Edited)
I will do the instructions for creating (and re-using) a vinegar *mother* on another thread...but here's some recipes for flavored vinegar.
They add a bright splash of flavor to salads and can be used in cooking too. Some, mixed with seltzer (carbonated) water make a refreshing summer drink!

here's a bunch I have saved (and used) over the years, and some I grabbed off the net...I realize there is a bit of duplication, but recipes for some, such as Horseradish, have different variations.


Flavored Vinegars


Cayenne Vinegar: 1/4 to 1/2 ounce of the 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 -- sliced thin
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. vinegar
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: berry 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 vinegar
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 of garlic.

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 lined funnel

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.

FLAVORED VINEGARS FAST!not as intense in flavor as the ones above, but make a nice change!

HERB VINEGAR: Wash and dry fresh herbs. Bruise slightly. Fill small bottle halfway. Cover with vinegar. Refrigerate. Or, add 1-2 Tbsp. dry herbs

HOT CHILE PEPPER VINEGAR: Chop small hot pepper. Add vinegar. Refrigerate.

Rose Petal: Half fill small bottle loosely with fresh rose 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. Refrigerate.

MIDDLE EASTERN VINEGAR: Use white wine vinegar with some dried lemon peel, few sprigs fresh oregano and mint (or dried) and a cinnamon stick. Refrigerate.

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. Make a few *slashes in them here and there with sharp knife.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. This looks really pretty on table too!

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
(1 c.) 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.)
Mix 2 c. fresh or frozen cranberries about 3 Tbsp. sugar 3 c. rice vinegar or white vinegar (rice wine vinegar works better, though, for this)
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.

HERBED PEAR VINEGAR (1 pt.)
1 c. white vinegar 1/4 cup fresh rosemary, thyme or tarragon 1 c. pear--sliced or diced
Rinse 1 quart lidded jar with boiling water. Drain well and dry well.Pour vinegar in clean jar. Rinse herbs. Pat dry. Add herbs and pear to vinegar in jar. Cover. Let stand at room temp. 1 week before serving.Strain into decorative bottle, add a sprig or two of herbs. 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 gingerale.

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 months.

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.WILL CLEAN OUT YOUR SINUSES AND THEN SOME! Use sparingly!*

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 place. Use on fruit salads, in sauces or vinaigrette.

PEPPER VINEGAR
10 or more cracked black and 1 pt. white wine or other vinegar white peppercorns
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 anise. Thai basil gives it a lime-y flavor*

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 vinegar.

NASTURTIUM VINEGAR
(1 c.) Rinse and pat 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.**This has a peppery flavor**

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.

Raspberry vinegar
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.

Tarragon Vinegar
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 for decoration.

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 cups.

** I know that's a lot of raspberries (and a lot of $$$ if you're not blessed with a raspberry bush). This vinegar came out very "raspberry" and almost overpowered the mint. The next time I make it, I'm going to make it with 1-1/2 cups berries.**
 

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Wow that is an insane amount of vinegars. And considering it would be my salad dressing all the time if shtf then I'm goin have to print this.
 
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