Flavor infused Vinegars make wonderful gifts! I love to make them as Mothers Day gifts, since anyone can use them!
I can hear your question now: "They are pretty, but will my mom know how to use it once I give it to her?" YES! Besides sharing the how to's and recipes for some flavored vinegars I am also going to share some recipes and ideas on how to use them too! Just make up a recipe card or tag to tie onto the bottle of vinegar and you are set!
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| Lemon Pepper Vinegar in the front, Aroma di Iatalia Vinegar in the back is just waiting on me to add some sprigs of Rosemary, Oregano, and Basil! |
Here are some tips before we start:
How long to steep? Flavored Vinegars should steep anywhere from 1 week to 1 month before using, but 10-14 days is a good guideline.
What type of vinegars are best? White Wine Vinegar or Rice Wine Vinegar are good. You can also mix 2 parts regular white vinegar with 1 part water.
Today I will be using the 2 parts white vinegar with 1 part water mixture (I happen to like it best).
How much to fill with "stuff"? Quantities of flavor ingredients are just suggestions. Try to fill teh bottel 1/4 to 1/3 full of "stuff" before you pour the vinegar over it.
What type of bottles?: You can use any kind! From fancy to recycled. I am using recycled Chili Sauce bottles today ,but empty soy sauce or even ketchup bottles will be fine! My recipes will fill "stuff" for a smaller size bottle so please double them if you use larger bottles.
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All Recipes will be made with a 2 part vinegar to 1 part water mixture. I just mixed 2 cups vinegar and 1 cup water together in a pitcher and it was enough to fill my 2 (14 oz) bottles.
Strawberry -Lime-Thyme Vinegar
1 large strawberry sliced
1 slice of lime cut into 4 wedges/triangles
Several sprigs of fresh thyme
Vinegar mixture to fill bottle.
Put fruit and herbs into bottle. Fill bottle to within a 1/4 " from top with vinegar. Seal with bottle cap.
Let Steep 2 weeks prior to using.
Strawberry-Lime-Thyme Dressing:
Strain 1 cup of the flavored vinegar into a saucepan. Add 1/2 cup of sugar and cook till it starts to boil. Boil for 1 minute until sugar is disolved. Cool. Mix Vinegar/sugar mixture with 1/2 cup vegetable oil. Shake well. Serve over fresh green salad.
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Orange Creamsicle Vinegar
A 1 " stip of Vanilla bean, split
1 slice of orange cut into 4 trinagles
Vinegar mixture to fill bottle.
Fill bottle with Vanilla bean and orange slices. top with vinegar to within 1/4 " of top. Seal with cap.
Orange Creamsicle Dressing:
Strain 1 cup flavored Vinegar into saucepan. Add 1/2 cup sugar and cook to boiling .Boil for one minute till sugar is disolved. Let cool. Mix vinegar/sugar mixture with 1/2 cup vegetabel oil. Shake Well. Serve with fresh green salad.
Orange Creamsicle Dip:
1 jar of marshmallow fluff
1 3 oz package of cream cheese
1 Tablespoons of Orange Creamsicle Vinegar.
Whip all ingredients together with a beater. Serve cold with fresh fruit for dipping.
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Aroma di Italia Vinegar
several sprigs of fresh rosemary, oregano, and Basil
1 bay leaf
3 cloves garlic, peeled and sliced
1 teaspoon black peppercorns
Vinegar mixture
But all herbs,garlic and peppercorns into bottle. Top with vinegar mixture to within 1/4 " of top. Seal with cap.
Italian Marinade:
1/4 cup Aroma di Italia vinegar
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
mix all ingredients in shallow dish. Add 1 bl. boneless chicken. turn to coat in marinade. Cover and refrigerate up to 24 hours. Cook chicken as desired, brushing with marinade as it cooks.
or Split a zucchini lengthwise. Marinate an hour. Grill 5-7 minutes flipping the zucchini over half way through grillling. Serve immediately.
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Southwestern Kick Vinegar
several stips of sliced dried pepper such as chile or pasilla)
2 cloves of garlic sliced (more if you like )
1 slice of lime cut into triangles
several sprigs of cilantro
vinegar mixture to fill bottle.
Mix all peppers, garlic, lime and herbs in bottle. Top off with vinegar mixture.
Fajita Marinade:
1/4 cup. Southwestern Kick Vinegar
1/4 cup olive oil
1 tsp. sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients in shallow dish. Add 1 lb. boneless beef, pork or chicken strips. Turn to coat. Cover and refrigerate up to 24 hours. Cook meat as desired.
Avocado Salsa
In a blender or food processor puree the following:
3 large tomatoes cut into chunks
2 peeled garlic cloves
1-2 jalapenos, cut and seeded
1 tsp. salt
Set aside tomato puree. and in a bowl mix:
1 diced avocado sprinkled with 1 Tablespoon Southwestern kick vinegar
2 large tomatoes diced
1 bunch green onions sliced
1 green pepper diced
1/2 cup corn kernels
1/4 cup cilantro chopped
juice from one lime.
2 Tablespoons Southwestern Kick Vinegar.
Combine all ingredients above , then gently mix in the tomato puree. Serve with chips.
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Lemon Pepper Vinegar:
1-2 sliced of lemon cut into wedges
2 Tablespoons peppercorns
Vinegar mixture to fill bottle
Put lemon wedges and peppercorns into bottle. Fill bottle to within a 1/4 " of top with vinegar mixture. Seal with cap. Let steep 2 weeks before using.
1/4 c. Lemon pepper vinegar
1/4 c. olive oil
1/2 tsp. salt
Mix all ingredients in a shallow dish. Add 1 lb. boneless chicken (fish is great too). Turn to coat. Cover and refrigerate upto 24 hours. Cook as desired.
also great marinade for grilling garden vegetables!
