Infused Vinegars

Choose a vinegar: Bring 1-1/2 c. vinegar to a simmer in a small saucepan.

Distilled (clean and tart)
Cider (full-bodied and fruity)
Rice (neutral and mild)
Red or white wine (tangy and robust)
White balsamic (rich and mellow)

Add flavor: Place one of these into a clean pint-size canning jar. Top with hot vinegar and seal.

1/4 c. crushed berries
1/2 c. chopped peach, mango, pear, or apple
1/4 c. coarsely chopped nuts
2 T. crushed seeds
1 citrus peel (entire peel of 1 lemon, line, or orange)
3 sprigs fresh herbs
2 t. dried herbs
1/2-1 fresh jalapeno chile pepper

Infuse and use: Let vinegar infuse at room temperature 1-3 weeks to develop flavors, shaking the jar occasionally. When ready to use, strain vinegar through a coffee filter into a bowl, then transfer the liquid to a clean jar or bottle.

Keep in the refrigerator up to 3 months for maximum freshness and flavor.

Combinations to try:

Framboise: cider vinegar and raspberries
Blueberry balsamic: white balsamic vinegar and blueberries
Toasted walnut: white wine vinegar and toasted walnuts
Pizza: red wine vinegar and oregano and 1/4 t. crushed red pepper flakes
Salsa: distilled vinegar and 4-5 sprigs fresh cilantro and 1/2 jalapeno pepper

Adapted from Forks Over Knives, Summer 2019, p. 96.