How to Make and Use Flavored Vinegars

Most flavored vinegars you make can be made right in the bottle you are using to store it in. You can use any sort of glass bottle to make your flavored vinegar in, you can use old wine bottles, maple syrup bottles or anything you can find. Remember though if the cap or lid has any metal to put a piece of plastic over before sealing as the vinegar will rust the metal and make it hard or impossible to get the cap off. Simply take the vinegar base you are using and put into the bottles any herbs, berries or flavorings you plan to use and then wait! The steeping process gradually builds up and after a few weeks taste you vinegar, if you want more flavor simply wait a little longer. If you need your vinegar in a rush the best way would be to first mash up the ingredients you are adding to your vinegar (for garlic or large chunks, use a press, for herbs simply crush them, berries can be processed in a grinder, etc.). , place them in a storage jar and boil the vinegar you will be using, then pour boiling vinegar over and wait about a day or two. Flavored vinegars are great to pour over or use as a dip on breads, crackers or with certain cheeses.

Once I make a flavored vinegar and am ready to use it I like to strain it first with a very fine strainer with small holes, if it still has particles floating or is not as clear enough as I would like I will strain it through a coffee filer, I then add new fresh flavoring into the jar (so if I made a rosemary vinegar I will add some fresh sprigs in to the jar) and it will add to the look.

The first thing you will need is a base vinegar, there are many different types of vinegar but I have found a few that work best for flavored vinegar creations. I like red wine vinegar, white wine vinegar, Japanese vinegar and Chinese rice vinegar. Most other vinegars, such as plain old distilled white or apple cider can also work but they have a very strong flavor on their own that adding ingredients is not going to add much taste or flavor besides what was originally there.

So that is all there is to making a flavored vinegar, just getting the right vinegar, adding the flavors and waiting it out! As I wrote above I like to strain my vinegar for a fresher look, but it really is just for the look of it, the taste is still the same so it is a step you do not always need to follow.

Here are several of my favorite flavored vinegar recipes. These recipes all will make 2 cups but if you want more just double or triple or fool around and add the amount of ingredients you want to suit your taste (and again, the last step for me is to usually strain it, however, other than the raspberry vinegar none of them need to be strained).

Raspberry Vinegar
2 cups fresh raspberries, lightly mashed, you could use frozen also but omit the next ingredient as most are pre-sweetened)
2 tablespoons honey or sugar (this ingredient is essential as it gives the vinegar just the right amount of sweetening it needs)
2 cups red wine vinegar

Combine in double boiler, place over boiling water and cook over simmering water for about 10 minutes. Place in jar and wait about 3 weeks, strain to separate berries, if it still has residue you can strain through a coffee filter also. Then just add a few fresh whole berries for decoration. Vinegar has excellent preservative qualities so any herbs and berries you add will stay and look fresh indefinitely. You can also make a blueberry vinegar the same way as the raspberry, I like to use a white wine vinegar base though. I also have not tried this, but saw a recipe suggest adding, in addition to some fresh blueberries into the finished jar, a cinnamon stick, the stick will swell slightly and add more flavor to the vinegar.

Basil (or other single herb) vinegars

4 large fresh sprigs of basil (or herb of choice)
2 cups white wine vinegar

Place basil into bottle you will be storing vinegar in, pour vinegar over and seal. Store for about 2 to 3 weeks before using.

Thyme, Lemon Peel and Black Pepper Vinegar

1 large sprig of thyme
1 long lemon peel (try to make one large peel right off the lemon)
2 teaspoons black peppercorns
2 cups white wine vinegar

Place all ingredients in jar, pour over vinegar, seal and store for about 3 weeks remembering to gently shake every day if possible.

Garlic or Onion Vinegar

1/3 cup chopped garlic or onion
2 cups vinegar (making this kind of vinegar works best with apple cider or white distilled since the strong flavor of garlic and onions go better with the strong flavor of these vinegars)

Combine ingredients, seal jar, store for about 2 to 3 weeks.

Here are two of my favorite recipes that I make using my flavored vinegars:

Herbed Party Cheese

6 ounces cream cheese (or Neufchatel works best)
1/2 teaspoon minced fresh garlic (this can be adjusted up or down for taste)
1 teaspoon tarragon vinegar (use the single herb vinegar recipe)
1/2 teaspoon ground black pepper
4 teaspoons milk
2 tablespoons mixed fresh herbs
Salt to taste (or omit)

Combine all ingredients in a bowl and mix together, can be served immediately but tastes best after it has been stored for a day or two, covered, in the refrigerator.

Raspberry Vinaigrette

1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons freshly squeezed lemon juice (I occasionally omit this and it tastes just as good but lemon gives it a little kick)
salt & pepper to taste

Combine all ingredients in a jar, and shake vigorously. to make the dressing less tart you can use less vinegar and also to make a blue cheese raspberry vinaigrette, add in some blue cheese, either crumbled or mashed into the dressing.