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fill include lemon or orange peel, strawberries, raspberries, and pears. Try fruits in combination with other flavors such as orange or lemon with mint or spices such as cinnamon and cloves. Use the peel from 1 lemon or orange for each pint of vinegar.
•Garlic colves, jalapeno peppers, and citrus peels can be threaded onto thin bamboo skewers for easier insertion and removal.,
•Experiment with your own combination of seasonings. The flavors will mellow and blend in the bottle and the possible combinations are needless.
•It takes about 3 to 4 weeks for flavors to develop. Let the container stand, tightly capped, in a cool dark place. Use within 3 to 4 months.
•To speed the process by a week or so, bruise or coarsely chop the herbs and fruits. When the flavor has reached the level you prefer, strain the seasonings out and return vinegar to a clean container. Add a sprig of fresh herbs for decoration and identification.
•If the flavors become too strong, flavored vinegar may be diluted with more of the same “base” vinegar.
The following recipes are from a publication by Heinz Vinegar Company. Trade and brand names are used only for the purpose of information and Virginia Cooperative Extension does not guarantee nor warrant the standard of the product, nor does it imply approval of the product to the exclusion of others which may also be suitable.
Basil Garlic Vinegar
Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in sterilized pint jar. Heat Heinz Wine of Distilled White v
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