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:
• Thai basil, sliced ginger, and blackberries — spray on vegetables before roasting.
• Lavender and black raspberries — ideal for fruit salads.
• Mint and red raspberries — great on spinach salads.
• Thai basil, sliced ginger, and blackberries — spray on vegetables before roasting.
• Lavender and black raspberries — ideal for fruit salads.
• Mint and red raspberries — great on spinach salads.
