Making Flavored Vinegars
Liven up your meals and extend your garden enjoyment with flavored vinegars.
Gather glass jars and bottles free of nicks and cracks. Use non-corrodible metal or plastic screw on caps or new pre-sterilized corks.
Wash and rinse thoroughly then sterilize the bottles by immersing them in boiling water for 10 minutes. You’ll fill the bottles while still warm.
Place 3 or 4 sprigs of washed fresh herbs in each container. Wash the herbs and blot dry. Then dip in a 1 teaspoon bleach and 6 cup water solution, rinse with cold water and pat dry.
Heat the vinegar to about 190 degrees and pour over the herbs in your warm clean jars. Leave about ¼ inch of space between the vinegar and jar opening. Wipe the rims and attach the lids.
Store them in a cool dark place. Allow to sit for 3 to 4 weeks, strain and rebottle.
A bit more information: Don’t stop with herbs. Try creating fruit flavored vinegars. For more details on this and safely preserving your garden harvest, click here.
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Ebert's Greenhouse Village
Wisconsin State Fair
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Mequon Nature Preserve