Herbal Vinegar With Lemon Verbena & Mint
"Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage.
-=Attention=-
Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation."
photo by French Tart
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
4 cups
ingredients
- 1 quart white wine vinegar
- 1⁄2 cup lemon verbena leaf, chopped
- 2 cups fresh mint leaves, chopped
directions
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise lemon verbena and mint and loosely fill clean glass jars.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
- After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
- Store as it is or strain through cheesecloth and rebottle.
- Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
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Reviews
-
A very nice vinegar with a light, refreshing taste. I used it in a salad dressing, and will be using it in a fish marinade. I subbed Lemon Balm for the Verbena and spearmint for the mint. -
A great recipe for herbal vinegar and one that uses one of my favourite herbs, Lemon Verbena. I made this just as posted and then strained it after 2 weeks; I placed fresh sprigs of lemon verbena and mint in the bottle for identifcation purposes. I may use a blend of vinegars next time for a more "layered" flavour, such as cider vinegar, a little red wine vinegar (for Rose vinegar!) or sherry vinegar. An easy recipe which gave a lovely tasting vinegar, as well as being very pretty! Made for the Magic of Herbs event in the Photo's Forum - thanks Carla! FT:-)
Tweaks
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A very nice vinegar with a light, refreshing taste. I used it in a salad dressing, and will be using it in a fish marinade. I subbed Lemon Balm for the Verbena and spearmint for the mint.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
