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Flavored vinegar

barb_roselover_in

10 years ago

I am interested in using my basil to flavor a vinegar or any other herb. If any of you do this, would you please tell me what you use and how you do it. Also, it can't be any vinegar that has a lot of sodium because I have to curtail my sodium to some extent. Thanks for any help. Barb

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Comments (4)

grainlady_ks
10 years ago
This is what I do just before the first frost to use herbs from the garden and to use the herb vinegar to add to the Christmas baskets. The link below will give you the guidelines.

-Grainlady

Here is a link that might be useful: Herbal Vinegars
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Good link. I usually strain basil as well as garlic after 24hrs. Not sure if necessary but the basil does seem to get ugly quick. I then add rosemary and thyme for 4 weeks, then strain. Nice to see i am being safe.
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barb_roselover_in
Original Author
10 years ago
I couldn't get the link to work for me, so must not have something that is needed because sleevendog was able to get it. Sorry about that. Barb
grainlady_ks
10 years ago
barb-

It's a pdf file and maybe that's the problem, although it opens for me, and I haven't a clue about computers, settings, etc. This is the URL.

https://ag.tennessee.edu/foodscience/Documents/Herbal%20vinegars-%20safety%20and%20quality.pdf

Or, do a Google search (or whoever you use) for - food safe herbal vinegars, OR, food safe flavored vinegar, and you'll find links from different University Extensions who all have the same USDA information. If you have a County Extension Office in your area, give them a call and they will probably have this information as a free hand-out.

Hope that helps...

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