Flavoured vinegars


As if vinegars are not exciting enough on their own, they can be made even more exciting by adding other stuff. In these bottles I am making a garlic vinegar using white wine vinegar and a rosemary vinegar using a red wine vinegar.

You blanch the ingredients for one minute before refreshing them, then inserting them into a steralised bottle and filling the rest with the vinegar.

I cannot say whether it has been a success yet as you need to leave them for two months before use!



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This entry was posted on Tuesday, October 4th, 2016 at 10:54 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.