Fruit & Herb Vinegars
Holidays, Salads, Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on a serving is 2 tablespoons servings per recipe.
- 1 quart bottle vinegar, such as cider, white, red or white wine
- 1/2 cup fruit or berries, cut in 1/2" pieces
- 3-4 sprigs fresh herbs, your choice
- recycled old salad dressing bottles or jars
- Pour out about 1/2 cup of vinegar from bottle.
- Wash and prepare fruit. You just want it to fit into the bottle, so chop pieces about 1/2 inch. For small fruits like blueberries or blackberrys, just drop them in the top of the bottle. Try any combination you like, our favorites are Kiwi/Mandarin Orange/Lemon Grass, or try Italian Plum and Tarraon. Blackberry Vinegar with a vanilla bean is a wonderful combination. For savory vinegars, try garlic, basil and tomato, or sage, thyme and leek. Whatever combinations you can think of, try to keep the volume to about 1/2 cup of fruit and herbs per quart of vinegar.
- Put cap on and let sit at room temperature about one month.
- Strain vinegar through a cheesecloth, jelly bag or strainer.
- Pour into jars, add a few fresh fruits or a new sprig of herbs, put on a pretty label, and you will have a wonderful inexpensive gift. Make up a few recipe cards with ideas for using fruit vinegars, (you’ll find many in our recipe collection) and friends will enjoy your salt free gift for months! What better gift to give someone you know than the gift of health!
- Store at room temperature or refrigerate, last up to one year.
About This Recipe
Make your own vinegar to use as a salad dressing or marinade. The flavors can be varied according to the seasonal fruits and herbs.