Vinegar flavored with herbs or spices

We want to bring you new ideas so that in a few days, in a simple, practical and extremely economical way, we can transform an ordinary vinegar into flavored vinegars to our liking and transform them into delicious dressings for our salads.

To do this, we need to have very few elements:

A wide-necked jar, but its lids contain no metal.
Fresh herbs and washed well so they can dry well before use.
The leaves that we will use must be well selected, healthy and fresh, preferably taken before the plant has flowered.

MINT VINEGAR

Boil one quart of white vinegar with 1 teaspoon of white peppercorns and 1 cup of mint leaves for two minutes. Take out, let cool completely and put in a jar, seal tightly and leave for a month before using.

ROSEMARY VINEGAR

Use a liter of white vinegar and add a cup of rosemary leaves. Leave it to macerate for a month before using it.

VINAGRE COMBINED WITH DIFFERENT HERBS

Always add a liter of white vinegar as a base, add a cup of different herbs, basil, dill, sage, thyme, ciboulette or those that we like the most, leave to macerate for a month and then use.

GARLIC VINEGAR

A liter of white or apple cider vinegar, add the peeled and chopped garlic cloves.
Leave to macerate for 3 weeks and then use.

These are some of the flavors or the many combinations that are possible. We’ll leave the rest to the imagination of each of you. We assure you that the result will always be excellent.

Alexander Rossi

“The high-quality vegetarian recipe book”

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