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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Oregano, Rosemary & Marjoram
  • 6 cups - distilled white vinegar
  • 9 sprigs - fresh oregano
  • 9 sprigs - fresh rosemary
  • 9 sprigs - fresh marjoram
    • Shallot, Tarragon & Lemon
  • 6 cups - cider vinegar
  • 3 - shallots, peeled, quartered
  • 6 strips - lemon zest
  • 12 sprigs - fresh tarragon
    • Chile, Cilantro & Garlic
  • 6 cups - distilled white vinegar
  • 6 cloves - garlic, halved
  • 3 - small hot chile peppers, halved
  • 12 sprigs - cilantro
    • Raspberry-Thyme
  • 6 cups - white-wine vinegar
  • 3 cups - fresh raspberries
  • 12 sprigs - fresh thyme
    • Fennel, Orange & Star Anise
  • 6 cups - distilled white vinegar
  • 9 - fennel fronds
  • 3 strips - orange zest
  • 9 - whole star anise
    • Pearl Onion, Celery & Pickling Spice
  • 6 cups - cider vinegar
  • 3 - small stalks celery
  • 9 - pearl onions, peeled, halved
  • 3 teaspoons - pickling spice

    • Directions:

    Thoroughly rinse flavorings and divide among 3 sterilized 2-cup canning jars. Heat the 6 cups of vinegar in a large saucepan to a bare simmer.
    Carefully divide the vinegar among the prepared jars, leaving about 1/4-inch of space at the top. Screw lids on. Store in a cool, dark place for 3-4 weeks.
    Strain vinegar through cheesecloth into another container. Repeat as needed until clear.
    Discard solids and pour the strained vinegar back into rinsed jars or into sterilized decorative bottles.
    Decorate with a few well-rinsed fresh flavorings. Refrigerate for up to 1 year.

    Brief Description

    These are great homemade gifts for any occasion - vinegars infused with lots of flavor.

    Main Ingredient:

    vinegar

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 10 min

    Notes

    For decorative bottle sources and printable gift tags, see eatingwell.com/go/gifttags.

    Source

    Eating Well

    Posted By:

    cookingmama

    Posted On:

    December 4, 2012

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