14 September, 1985

Lemon - White Wine Vinegars

Unless otherwise noted, these are my own recipes:
  • Lemon-Mint White Wine Vinegar (2011)
  • Spicy Oregano-Lemon Vinegar (1985)

Mix this herbal vinegar with oil and toss with fresh fruit salad.


Photo source unknown
Lemon-Mint White Wine Vinegar
2011
Makes 2 cups
1 lemon
1/4 cup chopped fresh mint
2 cups white wine vinegar (5% acidity)

For garnish:
Additional sprigs of fresh mint
Lemon rind strips

Notes:
Directions
Cut a continuous spiral of rind from lemon, and place in a large wide-mouth jar. Reserve remainder of lemon for other uses. Add mint to 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 two weeks.

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

Add fresh sprigs of mint and lemon rind. Seal jars with a cork or airtight lid.


This herbal vinegar is good with chicken or veal picatta.

Photo source unknown
Spicy Oregano-Lemon Vinegar
1985
Makes 2 cups
1 lemon, quartered
1/4 tsp white mustard seeds
1 tsp peppercorns
3 whole cloves
1/2 cup fresh oregano, crushed
2 cups white wine vinegar (5% acidity)

For garnish:
Additional sprigs of fresh oregano

Notes:

Directions
Place first 5 ingredients in a large wide-mouth jar.

Pour vinegar into a medium non-reactive (read stainless steel) 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 lemon, herb and spice residue. 

If desired, add fresh sprigs of oregano. Seal jars with a cork or airtight lid.


Last Updated March 2, 2013

You might like:
Five-Herb Vinegar
Lemon-Dill (Apple Cider) Vinegar
Spicy Oregano-Lemon Vinegar

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