Herbed Raspberry Vinegar
Infused raspberry vinegar with fresh herbs and berries. Ideal for salad dressings, soups, stews, and deglazing pans.
Instructions
-
Pack washed and dried herbs and berries into a clean, wide-mouthed canning jar. Fill jar as much as possible, leaving a small space at the top.
-
Pour vinegar over herbs and berries, covering completely. If using a metal lid, place plastic wrap between lid and vinegar to prevent corrosion.
-
Steep for several weeks. Placing the jar in sunlight will speed the process.
-
After steeping, strain vinegar using a coffee filter set in a fine mesh strainer. Pour strained vinegar into clean bottles and close with corks or non-metal lids.
-
To make salad dressing, combine one part vinegar with two parts quality olive oil.
-
Other uses: splash into soups or stews, deglaze pans, or drizzle over vegetables like spinach and kale. Substitute in recipes calling for vinegar such as fruit salads or coleslaws.
Notes
Flavor ideas:
โข Thai basil, sliced ginger, and blackberries โ spray on vegetables before roasting.
โข Lavender and black raspberries โ ideal for fruit salads.
โข Mint and red raspberries โ great on spinach salads.
โข Thai basil, sliced ginger, and blackberries โ spray on vegetables before roasting.
โข Lavender and black raspberries โ ideal for fruit salads.
โข Mint and red raspberries โ great on spinach salads.
