14 September, 1985

Gourmet Herbal-Infused Vinegars

These recipes call for infusing unique combinations of vinegars and herbs.
  • Asian Five-Spice Vinegar
  • Five-Herb Vinegar
  • Herb Garden Vinegar

Try this vinegar in Thai and Chinese stir fry dishes or noodle dishes that call for plain rice vinegar, or as a marinade for cucumbers. 

Asian Five-Spice Vinegar
Makes 1 cup
1 cup rice vinegar
1 tsp coriander seeds
1 tsp whole cloves
1 tsp broken star anise pieces
1 tsp minced peeled fresh ginger
1 lemon
1 tsp pink peppercorns
5 cilantro sprigs

Combine first 5 ingredients in a non-aluminum saucepan; simmer over low heat 10 minutes. Remove from heat, and cool.

Pour into a clean, dry wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.

Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.

Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon.

Pour vinegar into a decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.

Seal with a cork or other airtight lid; store in a cool, dark place.

The Asian Five-Spice Vinegar recipe is from Dave DiResta and Joanne Foran

Photo source unknown

Five-Herb Vinegar
Makes 4 cups
1/2 cup chopped fresh rosemary
1/4 cup chopped chive blossoms
1/2 cup chopped fresh thyme
1/4 cup chopped fresh oregano
1 sprig fresh parsley, chopped
4 shallots, thinly sliced
12 peppercorns
3-1/4 cups white wine vinegar (5% acidity)

For garnish:
Additional sprigs of fresh rosemary, oregano and thyme

Place first 7 ingredients in a large wide-mouth jar.

Place vinegar in a medium saucepan; bring to a boil. Pour vinegar over ingredients in jar; cover with lid. Let stand at room temperature for 2 weeks.

Strain vinegar through double-layer of cheesecloth into decorative jars, discarding herb residue.

Add fresh sprigs of basil. Seal jars with a cork or airtight lid.

This recipe blends three vinegars with coriander, green peppercorns, red pepper, rosemary, tarragon, and thyme.

Photo source unknown

Herb Garden Vinegar
Quantity not stated
2 fresh tarragon stems
1 fresh rosemary stalk
1 fresh thyme sprig
Several whole green peppercorns, crushed
Several whole coriander grains, crushed
1/8 tsp red pepper flakes
2 Tbsp rice vinegar
1 Tbsp balsamic vinegar
1 bottle white wine vinegar

For garnish:
Fresh tarragon stem
Fresh rosemary stalk
Fresh thyme sprig


Slide whole herb stalks into bottle, stem end down; add peppercorns and coriander.

Pour the remaining ingredients into a large saucepan; heat to simmering. Remove from heat; allow mixture to cool completely.

Pour mixture over the herbs in the bottle(s); be sure herbs are completely covered. If not, heat more liquids and add it.

Cork the bottle(s) and let herbs steep for about 4 to 6 weeks, shaking occasionally.

Decant the vinegar; strain through double-layer of cheesecloth into a nonreactive bowl. Discard herbs from the infusion.

Using a funnel, strain the vinegar into sterilized, completely dry glass bottles, to within 1-inch of the top(s). For presentation, add one fresh stalk of each fresh herbs to each bottle. Add more of the vinegar, filling as much as possible below the cap or cork. Cap and label the bottle(s).

Store, capped, in a cool, dark spot.

Last Updated March 2, 2013

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