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By HELEN W. SMITH
Extension Agent, Home Economic* I .Want to know a gourmet secret? ; One that’s so easy and inexpensive • you’ll wonder why you haven’t thought of it before? It’s called homemade flavored vinegar, and it may just change the way you use this time-honored kitchen staple.
The tools, process, and ingre■ dients in flavoring vinegars yourself i are simple. And they yield impres: sive results when added to vinaigrettes, salad dressings, seasoned mayonnaise, or marinades for vegetables, meat, poultry, or fish.
Guidelines To Follow
•Use containers made of glass or crockery. Be sure the containers are sterilized to prevent vinegar from clouding.
•Apple Cider, Distilled White, Wine Vinegar, or a combination of these vinegars, may be used as the “base” vinegars. Apple Cider Vinegar blends well with fruits, while Distilled White may be preferred for ' the more delicate herb flavors. Wine Vinegar has a robust flavor that can support the stronger flavors of garlic, tarragon, and the like.
•A great variety of herbs, singly or in combination, may be used. Try mint, basil, tarragon, dill, rosemary, oregano, or chives. Use about 3 to 4 springs of fresh herbs to each pint of vinegar. Herbs shoud be completely immersed.
•If fresh herbs are not available, dried herbs may be substituted. Use ! about 3 tablespoons dried herbs to each pint of vinegar. Let the vinegar stand 3 to 4 weeks, then strain through damp cheesecloth and discard herbs. Store vinegar in a clean bottle or jar, tightly capped.
•Fruits that, are especially flavor-^
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