Infused vinegars

Infused vinegars

Infused vinegars
 
Ingredients
  • distilled white vinegar and one or more of:
  • sprigs fresh rosemary
  • sprigs fresh thyme
  • fennel fronds
  • orange zest strips
  • star anise
  • chili peppers
Method
  1. Invest in or save some attractive bottles with tight lids (cork is best as metal lids can rust).
  2. The amount of vinegar and flavours you need depends on how many bottles you are filling, but as a rule of thumb, for a 75cl bottle, you want 3-4 large sprigs of rosemary, 4-6 strips of orange zest, 2-4 chilli peppers, 3 star anise, 8-10 fennel fronds, and so on according to taste.
  3. Now put each flavouring in separate bottles or lidded jugs with enough room to fit all the liquid you need for however many bottles you are doing for each flavour.
  4. Warm the vinegar in a saucepan until it reaches a simmer (not a boil).
  5. Remove from heat, let it cool slightly, and pour the appropriate amount of warm liquid over each flavouring.
  6. Cover and refrigerate for 2-3 weeks.
  7. Now sterilise the bottles you are to present the vinegar in, strain each vinegar through a fine sieve and a coffee filter and pour the result through a funnel into the bottles.
  8. Decorate each with its flavouring – so for the rosemary vinegar add a sprig or two of rosemary, add a chilli to the chilli vinegar, star anise to its vinegar, and so on.
  9. Present to your friends.
 

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