Thanks to the latest survey, today I plan on making tarragon & basil
vinegar. Seems like a good way to use up my herbs. I've googled found
several decent recipes. I only want a bottle of each so will adapt the
recipe so I don't end up with way too much. Plus, the small bottle of white
wine vinegar I have was quite pricey ($8.00). I understand that the quality
of the vinegar would be superior if I use a better white wine vinegar as a
base, but would it make a huge difference or could I just buy a cheaper
white wine vinegar and save what I have. Any tried recipes would be welcome
too. Thx. e.

In article >,
"elaine" > wrote:

> Thanks to the latest survey, today I plan on making tarragon & basil
> vinegar. Seems like a good way to use up my herbs. I've googled found
> several decent recipes. I only want a bottle of each so will adapt the
> recipe so I don't end up with way too much. Plus, the small bottle of white
> wine vinegar I have was quite pricey ($8.00). I understand that the quality
> of the vinegar would be superior if I use a better white wine vinegar as a
> base, but would it make a huge difference or could I just buy a cheaper
> white wine vinegar and save what I have. Any tried recipes would be welcome
> too. Thx. e.

I just infuse fresh herbs from the herb garden and let sit at room temp.
until the herbs pale out a bit and you can smell the herbs in the
vinegar. I chop the herbs up fine and shake the mix when I walk by and
think about it.

After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
filter and discard the herb mush. This also clarifies the infused
vinegar somewhat.

I then place whole sprigs of more fresh herbs into the vinegar for
decoration. I don't refrigerate it.

Make sure the herbs are well washed!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "elaine" > wrote:
>
>> Thanks to the latest survey, today I plan on making tarragon & basil
>> vinegar. Seems like a good way to use up my herbs. I've googled found
>> several decent recipes. I only want a bottle of each so will adapt the
>> recipe so I don't end up with way too much. Plus, the small bottle of
>> white
>> wine vinegar I have was quite pricey ($8.00). I understand that the
>> quality
>> of the vinegar would be superior if I use a better white wine vinegar as
>> a
>> base, but would it make a huge difference or could I just buy a cheaper
>> white wine vinegar and save what I have. Any tried recipes would be
>> welcome
>> too. Thx. e.
>
> I just infuse fresh herbs from the herb garden and let sit at room temp.
> until the herbs pale out a bit and you can smell the herbs in the
> vinegar. I chop the herbs up fine and shake the mix when I walk by and
> think about it.
>
> After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
> filter and discard the herb mush. This also clarifies the infused
> vinegar somewhat.
>
> I then place whole sprigs of more fresh herbs into the vinegar for
> decoration. I don't refrigerate it.
>
> Make sure the herbs are well washed!
> --
>
Great. Thanks. Think I'll do a mint one too! e.

In article >,
"elaine" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "elaine" > wrote:
> >
> >> Thanks to the latest survey, today I plan on making tarragon & basil
> >> vinegar. Seems like a good way to use up my herbs. I've googled found
> >> several decent recipes. I only want a bottle of each so will adapt the
> >> recipe so I don't end up with way too much. Plus, the small bottle of
> >> white
> >> wine vinegar I have was quite pricey ($8.00). I understand that the
> >> quality
> >> of the vinegar would be superior if I use a better white wine vinegar as
> >> a
> >> base, but would it make a huge difference or could I just buy a cheaper
> >> white wine vinegar and save what I have. Any tried recipes would be
> >> welcome
> >> too. Thx. e.
> >
> > I just infuse fresh herbs from the herb garden and let sit at room temp.
> > until the herbs pale out a bit and you can smell the herbs in the
> > vinegar. I chop the herbs up fine and shake the mix when I walk by and
> > think about it.
> >
> > After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
> > filter and discard the herb mush. This also clarifies the infused
> > vinegar somewhat.
> >
> > I then place whole sprigs of more fresh herbs into the vinegar for
> > decoration. I don't refrigerate it.
> >
> > Make sure the herbs are well washed!
> > --
> >
> Great. Thanks. Think I'll do a mint one too! e.

Mint vinegar? What a cool idea! I never thought of that one, thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

elaine wrote:
>
> Plus, the small bottle of white
> wine vinegar I have was quite pricey ($8.00).

Holy cow! I'd use rice wine vinegar instead.
Much cheaper, especially if you buy it at
an Oriental food market.