DIY Herb Vinegars

Herbal vinegars are fun and easy to make. By making your own you can save money while controlling the variety and intensity of flavors. I usually have a bottle of tarragon vinegar sitting on the shelf, but my favorite is an Italian blend or Lemon vinegar made with lemon verbena and lemon thyme. Today most vinegars are used for culinary purposes but in earlier days herbal vinegars were used medicinally. The legend of the Four Thieves Vinegar comes from Europe during the Black Plague ( 1347-1350). By placing handkerchiefs dipped in this vinegar across their nose and mouth , thieves freely entered the homes of plague victims, robbing them without catching the deadly plague. Four Thieves Vinegar was made with ; mint,rosemary,sage,garlic,tarragon,cloves,cinnamon,pepper,allspice,mustard,rue,salt and red wine vinegar. Except for the rue which should not be taken internally this vinegar would make an interesting marinade. An herbal vinegar used in Colonial times to ease the discomfort of mosquito bites called for one ounce each of dill seed, lavender flowers, spearmint, rosemary, rue, sage and wormwood. Add herbs to one gallon of apple cider vinegar and allow to stand for five days. Strain and bottle. This remedy was also used in place of smelling salts. Herbal vinegars moved from the medicine cabinet into the kitchen around the late 1700's or early 1800's. In the 1823 revision of "Cook's Oracle", we are told 'The flavors of burnet leaves resemble cucumber so exactly that when infused in vinegar, the nicest palate would pronounce it to be cucumber'. To make your own herb vinegar, fill a jar with the desired herb and cover with a good quality vinegar. Red or white wine vinegar works well, but I have also used cider vinegar for stronger flavored herbs and rice wine vinegar for delicately flavored herbs. Place the jar in a sunny window for 2 - 3 weeks. Check the flavor after the first week, and then every few days to keep the vinegar from becoming to strong.

If the flavor is too strong add more vinegar. Remove the herbs and strain. Pour into a decorative bottle and add a spring of herb if desired for decoration. As a rule use one cup of fresh herbs or 1/2 cup of dried herbs for each quart of vinegar. Use glass jars or bottles with non metal rings for making and storing the vinegar. The combination of herbs are limited only by ones imagination. Purple or opal basil produces a pretty burgundy colored vinegar. Add oregano, thyme and garlic cloves for an Opal Italian Vinegar. Orange mint has a citrus flavor and a pinkish-green color if made with mint in bloom. Dill vinegar can be made with the dill weed, the seed heads or both for use on cucumber dishes , cabbage and fish. Now is the time when the herb garden is at it's peak to make herb vinegar for your pantry and to put aside for Christmas gifts. Today this is what we are doing Around Our Southern Home