Herbal and Aromatic Vinegars

By Wendy Gordon

Flavored vinegars are one of my favorite home projects. They look so pretty sitting on the counter, yet are incredibly easy to make. They're great contributions to the inevitable school auctions and make super hostess gifts. I love combining different vinegars, herbs, fruit and edible flowers, creating mixtures that are both delicious and aesthetically beautiful.

You can use any pretty bottle to make herbal vinegars, from old wine bottles to flea market finds to bottles with pourable spouts sold at many stores for a few dollars a piece. The acidity of vinegar protects against bacterial and fungal contamination, but you should still make vinegars in sterilized bottles. To sterilize the bottles, boil water, pour it into the bottle and let it sit for ten minutes.

The basic technique involves placing the desired herbs or other flavoring items in the bottle and pouring warmed (not boiling) vinegar over them. Make sure all the vegetable matter is submerged in the vinegar. Most recipes recommend letting the mixture steep for a few months and then straining it, adding a few fresh sprigs of herbs back if desired for looks. I find that leaving the herbs in is easier and just as effective in most cases. There are exceptions, though! A really intense flavor requires as much as a cup of herbs (or fruit) to two cups of vinegar, which is obviously more than you want to leave in the bottle. Some additions, especially fruit, dissolve into unattractive and slimy precipitates and should be strained out. If you are planning on leaving the items in the bottle, some hold up much better than others, such as rosemary, citrus peels and small hot peppers. I like topping off each bottle of vinegar with an edible flower, such as borage or nasturtium.

Different kinds of flavor additions work well with different vinegars. White wine vinegars work well with delicate herbs like tarragon, dill and chives while red wine works with more assertive herbs like basil, rosemary and oregano. Cider vinegar works well with either hot flavors like chili peppers or sweeter flavors like apples or mint. Sherry and rice vinegars also add interesting notes. Feel free to combine two vinegars - I especially like the "rose" look of a red and white mix. The only vinegar that I do not feel works well is white distilled, which has a harsher flavor more appropriate for pickles.

The list of possible flavored vinegars is limited only by your imagination. Have fun experimenting with different flavors, textures and colors.

Here's a list of some ingredient ideas: basil (all kinds, from standard Italian to lemon, Thai or cinnamon); chili peppers (I like the look of red); fennel flowers; oregano; marjoram; sage (try fruit sages, like pineapple); cinnamon sticks; whole cloves; nutmeg; allspice; dill and dill flowers; peppercorns (all colors); mint; tarragon; chives; rosemary; lemon, lime, orange or tangerine peel; mustard seeds; edible flowers such as rose petals, lavender, borage and chive blossoms; fruits such as raspberries, strawberries or peaches.

All items used should be as fresh as possible and well-dried. Bruising the items with a mortar and pestle helps release their flavor.

Vinegars should be stored in a cool dry place. They're too pretty to keep in the pantry, though. Countertops work fine as long as they are away from heat sources or windows. They will last well up to a year.

I hesitate to write specific "recipes," but these are a few combinations I especially like:

1. Italian: red wine vinegar, basil, oregano, rosemary, thyme
2. White wine vinegar with tarragon and chives
3. Cider vinegar with chili pepper and lime peel
4. Red or white (or rose) vinegar, rosemary, sage
5. Cider vinegar, cinnamon sticks, rose geranium leaves