Italian Herb Vinegar
Disclaimer: I don’t always follow recipes. This recipe for Italian Herb Vinegar is great but feel free to use it as a starter if you’ve never made herbal vinegar. If you’ve got fresh herbs that go well together, mix them up to suit your tastes.
Italian Herb Vinegar is a nice addition to holiday baskets or as a hostess gift. You can make the bottle look nice by dipping the neck of the bottle in melted paraffin wax. I dip once and let it solidify, and then dip it again but not quite as far this time, and let it solidify. If there’s room, you can dip it a third time. Tie a handmade tag around the neck with a piece of jute or raffia and it’s ready to go. For the tags, a recipe card or a piece of paper grocery bag looks nice. You could write the recipe on the tag.
I use Italian Herb Vinegar in coleslaw, drizzled over thin slices of cucumber, zucchini and summer squash, or over slabs of mozzarella topped with a thick slice of fresh tomato. Add a tablespoon or two to the mayonnaise before mixing up the dressing for potato salad. You can also mix this 50/50 with a good olive oil for salad dressing.
As a side note, did you know that the blue ingredients in my recipes will take you other recipes? If you have extra garlic for instance, click on garlic to find other recipes.
Italian Herb Vinegar Recipe - On The Fire
- 3 1/2 cups white wine vinegar or apple cider vinegar
- 1/2 cup basil leaves only, chopped
- 1/4 cup oregano leaves only, chopped
- 1/4 cup thyme leaves only, chopped
- 5 cloves garlic chop two cloves
- 3 whole peppercorns your choice of color, I use black
- 1/2 teaspoon salt
- sprigs of oregano and thyme If you store this in bottles place one sprig of oregano and thyme in each jar
- Wash and thoroughly dry the herbs. When they are dry, remove the leaves from the stems unless the stems are very soft, and rough chop. They can be chopped together, no need to keep them separate.
- Chop two cloves of garlic.
- In a stainless steel or other resistant pan, combine the vinegar, chopped herbs and garlic, garlic cloves, salt and peppercorns. If you like a stronger pepper flavor, crack the peppercorns before adding. Warm the vinegar over low heat until it reaches 100°. Remove from heat and steep for four to six hours.
- Strain the vinegar through a coffee filter to remove the solids.
- You may store the vinegar in the fridge for up to six months. If you're going to bottle it in individual jars you may place sprigs of oregano and thyme in each bottle. You could also add a peppercorn and one of the cloves of garlic to each jar for additional flavor.