Basil and Tarragon
Basil and Oregano
Tarragon and DillBasil and Thyme
Marjoram and Thyme Dill and Thyme
Oregano and Thyme Rosemary and Sage
Tarragon and Garlic
Basil and Garlic
Basil and Chive
Garlic and Chive
Mint and Rosemary
Sage and Lovage
Basil and Savory
Sage and Caraway Seeds
Thyme, Savory and Oregano
Tarragon, Rosemary and Thyme
Fennel Seed and Bay Leaves
Basil, Thyme, Marjoram and Savory
Orange, lemon or lime zest will give your vinegar a citrus tang. Add some chili peppers or whole peppercorns for a spicier combination. Cider vinegar may be used as a base too. Use your imagination and what you have in your herb garden to make every meal a gourmet treat. These vinegars are so full of flavor that you can eliminate the salt in most recipes.
Use this delicious herbal vinegar in sauces, marinades, salad dressings, on
seafood and any other ways you normally use vinegar. It will also make a
delightful gift to a cook or homemaker - just attach a ribbon and a recipe.
You’ll need:
~ white or red wine vinegar (don’t use plain white vinegar because it’s too
strong)
~ sterilized glass container with a plastic or plastic-covered metal lid (metal can interact with vinegar and make it unpleasant). You can use mayonnaise, jam or other jars that have been previously used, but cleaned. To sterilize, run the jar and lid through the dishwasher or boil them in water to cover for a
few minutes.
~ a handful of washed and dried dill weed (either from your garden or from the produce section at your grocery store)
~ 4 smashed and peeled garlic cloves
Put the dill weed and garlic into the sterilized glass jar. Pour vinegar over to cover and to within 1/4 inch of the rim of the jar. Put the lid on and label the jar with the name and date. I also put the date the vinegar will be ready, which is 30 days from the date of making it.
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