Also see at least 2.4.3 Chive Vinegar and 2.9.3 Mint Vinegar.
Best of the herbal forums: Herbal vinegars - Dill dip, vinegar, and other dill recipes - Nasturtiums and vinegar - Vinaigrette and borage vinegar
Hmm... I have made many herbal vinegars for my own home use and have always used cidar vinegar. This, for me, has always seemed quite sufficient and is very economical. Is there any reason why cidar vinegar is not acceptable? Have I unknowingly been commiting a culinary crime? Also, I have found bay leaf and rosemary to produce a very well flavored vinegar.
Not at all...I use either apple cider vinegar, or white vinegar, depending on what kind of herb/flower is to be infused.
From: christopher.gn.apc.org (christopher hedley)
I use cider vinegar.
How about Rosemary vinegar which can be used as a hair rinse as well as in cooking and Garlic vinegar which is a good general antiseptic as well as excellent salad dressing.
Good looking labels are an important final touch.
After asking about uses for a combination of parsley, sage, rosemary and thyme I got the following reply:
From: kate.netway.net (Kate Blacklock):
It makes great flavored vinegar!
From: mrooney.mrooney.pn.com (Michael Rooney)
Basically, if you like it as an herb, put a good sized sprig of it in some white vinegar and wait a couple of months and try it. This works with sage (don't leave it too long), oregano, tarragon, thyme (may have to leave it longer) and chives that I can think of.
Rose petal vinegar
Trim away white part of rose petals. Wash and drain thoroughly. Slightly bruise petals and place with cloves in a wide mouth canning jar. Place vinegar in a medium saucepan bring to a boil. Pour vinegar over petals, cover at once with metal lids, and screw bands tight. Let stand at room temp for 1 week. Strain vinegar into decorative jars, discarding rose petals. Seal jars with a cork or other airtight lid. Makes 2 cups.
Put from a 1/4 to 1/2 ounce of the best cayenne pepper into a bottle. Pour on it a pint of strong vinegar. Cork it closely, and shake it well every 23 days. It may remain any length of time but will be ready in about 2 weeks.
Add to a pint of boiling vinegar a few grains of cayenne pepper, or 1/2 oz peppercorns, a teaspoon of salt and 2 C white portion of the roots and stems of fresh celery, sliced thin. Let boil 2-3 mins, turn into a stone jar and close tightly as soon as cold. It may be strained off and bottled in 3-4 weeks with out injury.
Chili or Capsicum Vinegar
Put an oz of chilies or capsicums into a pint of vinegar, cover closely and let stand 2 weeks. After straining the vinegar will then be ready to use.
First wipe then without paring, slice young cucumbers into a stone jar. Pour on sufficient boiling vinegar to cover. Add a t of salt and 2/3 the quantity of peppercorns to 1 1/2 pints of vinegar. The mixture may remain thus for a month, or even two months if well protected from the air. It should then be strained, allowed to settle, and poured quite clear into small dry bottles, which should be tightly corked. A mild onion may be mixed with the cucumbers, if it is desired.
On 4 oz of young and freshly scraped horseradish pour a quart of boiling vinegar, 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.
Slightly chop or bruise the young leaves of freshly gathered 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.
Loosely fill a quart jar with clean nasturtium flowers. Add a finely chopped shallot, a very small piece of garlic, and a piece of red pepper. Fill the jar with cold vinegar, and let stand 2 months. Add 1 t of salt, strain through several thicknesses of cheesecloth and store in sterilized jars closely sealed.
Crush 4 qts raspberries and cover with 4 qts mild 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 # 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 icewater for a pleasant summer drink)
Use the same recipe as for Raspberry Vinegar only half the quantity for each fruit.
Over 46 oz shallots peeled and bruised, pour a quart of good vinegar. Cover closely and in 23 weeks vinegar may be used after straining. A few drops is sufficient flavor for sauces and dressings.
Make the same as for shallot using only 1/2 the quantity of garlic.
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.