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Articles > The Pantry & Cooking > Oils and Vinegars > Herbal and Fruit Vinegars

Herbal and Fruit Vinegars

Published by admin on 08-Feb-2018 14:00 (21 reads)

Herbal and Fruit Vinegars

You can buy Herbal and Fruit Vinegars, but it is more fun to make them at home and they are cheaper and very easy to do so. You can make different vinegars for different purposes: culinary, medicinal, cosmetic, and even household cleaning.

I like to use apple cider vinegar for any product I’m likely to eat, drink, or use on my skin or hair. It’s natural, readily available, and cheap. You can use different vinegars for different tastes for salad dressings etc. I use the cheap white vinegar for cleaning.

Fresh herbs or fruit are best, when making your vinegars, rather than the dried ones. Vinegars made with culinary herbs such as basil, oregano, rosemary, dill, garlic, thyme, and sage add pizazz to salad dressings, soups, and sauces. Add a spritz to cooked vegetables instead of butter.

Also, just about any edible berry will make a delicious vinegar. You can use fruit vinegars as you would use a vinegar made from leafy herbs. But the fruit vinegars really come into their own added to a fruit cup or pie filling to cut the sweetness.

I also like to create a fruit cordial, using the apple cider vinegar. This is called a ‘Shrub’. They are not only delicious, but they are super healthy for you.

Herb and Fruit vinegars can also be used for cosmetics and health. Any herb or fruit vinegar used as a final rinse will add luster and manageability to any hair type. Hair-specific herbs include rosemary, chamomile, and sage.

Vinegar (herbal or straight) makes a good antiseptic or disinfectant that will kill nearly all bacteria and most moulds and viruses.

How to make herbal vinegar:

Whichever herb you choose, the procedure for making it is similar. Remove yellow, wilted, or diseased leaves. Rinse herbs in cool, running water to remove dirt and bits of debris and pat dry.

Chop or leave whole. Pack a clean glass loosely with the herbs or fruit. Cover with room temperature vinegar. Tamp the herbs down to release the air bubbles; then add more vinegar to completely submerge the plant material. Cap the container tightly, set in a dark, warm place, and let the herbs steep for a month to six weeks.

Use a plastic lidded jar, or a piece of glad wrap tied with a rubber band to prevent the acidic vinegar from corroding a metal top. I prefer to use jars with a glass lid.

Strain out the herbs or fruit and repeat the process with fresh herbs if you want a stronger-flavoured vinegar. Otherwise, decant the vinegar into a bottle and store your Herbal or Fruit Vinegars in a dark, cool place.

To make a Shrub: Fill a glass jar to 1/3 with fruit; add honey or sugar to 2/3 fill the jar and then top off with apple cider vinegar. Leave for 3 days, shaking occasionally, strain, bottle and refrigerate. To drink, make it like cordial by adding to a glass and adding cold water.


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