Cook Chatty Cathy
New member
Do I simply heat the white vinegar and taragon and then pour into jar & use?
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Taragon Vinegar
- Thread starter Cook Chatty Cathy
- Start date
Mama Mangia
Super Moderator
As a baseline for proportioning the herbs, use three or four 2 inch sprigs of fresh herb per cup of vinegar. If using dried herbs, use 1/4 cup of herb per cup of vinegar. If using garlic, hot peppers, or something similar, use 1 garlic clove or 1 pepper per cup of vinegar.
Place the herbs in clean jars or decorative bottles. Gently heat the vinegar, but don't boil it. Let it cool down, then pour the warm Vinegar over the herbs in the jars. Place the jars in a dark place, such as a cabinet or shelf away from bright windows. The vinegars can be used in 3-4 weeks to up to a year later.
If you prefer to start out simply, you can make single-herb vinegars - below is a sampling of some herbs and the appropriate types of vinegar to try. This is not a complete list by any stretch, so do experiment on your own once you are comfortable with the basics.
White Wine Vinegar goes well with Borage, Chive, Dill, Savory, Sage, Opal Basil, Lavender Sprigs or Flowers, Fennel, Parsley, Rosemary, Tarragon, Thyme, Garlic and Onion Stems & Blossoms
Red Wine Vinegar goes well with Basil, Garlic, Oregano, and Thyme.
White Vinegar is complimented by Basil, Rosemary, Tarragon, and Dill.
Cider Vinegar is enhanced by Lovage, Orange Peel Spirals, Raspberries, and Lavender Blossoms.
Rice Vinegar goes well with Parsley, Dill, Savory, Sage,
Place the herbs in clean jars or decorative bottles. Gently heat the vinegar, but don't boil it. Let it cool down, then pour the warm Vinegar over the herbs in the jars. Place the jars in a dark place, such as a cabinet or shelf away from bright windows. The vinegars can be used in 3-4 weeks to up to a year later.
If you prefer to start out simply, you can make single-herb vinegars - below is a sampling of some herbs and the appropriate types of vinegar to try. This is not a complete list by any stretch, so do experiment on your own once you are comfortable with the basics.
White Wine Vinegar goes well with Borage, Chive, Dill, Savory, Sage, Opal Basil, Lavender Sprigs or Flowers, Fennel, Parsley, Rosemary, Tarragon, Thyme, Garlic and Onion Stems & Blossoms
Red Wine Vinegar goes well with Basil, Garlic, Oregano, and Thyme.
White Vinegar is complimented by Basil, Rosemary, Tarragon, and Dill.
Cider Vinegar is enhanced by Lovage, Orange Peel Spirals, Raspberries, and Lavender Blossoms.
Rice Vinegar goes well with Parsley, Dill, Savory, Sage,
Mama Mangia
Super Moderator
Precautions
Use clean sanitized jars. Immerse jars/bottles in boiling water for 10 minutes.
Work with thoroughly cleaned herbs and produce. Dip them in a solution of one teaspoon of household bleach per six of cups water. Rinse in clear running water.
Heat the vinegar to just below boiling.
Place desired herb(s) in the sanitized bottles or jars and add hot vinegar. Tightly cap and store in a cool clean place for three to four weeks.
Once the flavor is developed, strain the vinegar one or more times using damp cheesecloth or coffee filters until the vinegar is no longer cloudy.
Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs (or berries) that have been sanitized as above.
Seal and store in the refrigerator. For best flavor, use within three or four months.
Use clean sanitized jars. Immerse jars/bottles in boiling water for 10 minutes.
Work with thoroughly cleaned herbs and produce. Dip them in a solution of one teaspoon of household bleach per six of cups water. Rinse in clear running water.
Heat the vinegar to just below boiling.
Place desired herb(s) in the sanitized bottles or jars and add hot vinegar. Tightly cap and store in a cool clean place for three to four weeks.
Once the flavor is developed, strain the vinegar one or more times using damp cheesecloth or coffee filters until the vinegar is no longer cloudy.
Pour the strained vinegar into a clean sterilized jar/bottle adding a sprig or two of fresh herbs (or berries) that have been sanitized as above.
Seal and store in the refrigerator. For best flavor, use within three or four months.
K
KYHeirloomer
Guest
Although several authorities recommend heating the vinegar, it really isn't necessary. It does not speed up the process, and serves no useful purpose.
A more important thing is to assure that the herb remains submerged fully. Any exposed fresh herb could rot.
One trick, when making herbal vinegars, is to fill the container fully. Then put a parsley plug in the neck. This will assure the tarragon--or whatever---stays submerged.
Herbal vinegars have to sit for about three weeks for the herbal essence to infuse into the vinegar.
FWIW: Technically, an herbal vinegar is called an acetum; a tincture made with an acid instead of an alcohol.
A more important thing is to assure that the herb remains submerged fully. Any exposed fresh herb could rot.
One trick, when making herbal vinegars, is to fill the container fully. Then put a parsley plug in the neck. This will assure the tarragon--or whatever---stays submerged.
Herbal vinegars have to sit for about three weeks for the herbal essence to infuse into the vinegar.
FWIW: Technically, an herbal vinegar is called an acetum; a tincture made with an acid instead of an alcohol.