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Homemade Flavored Vinegars

© Shawn Price

These long summer days are excellent opportunities to further our hobbies and enjoy time with our families. It's also a good time to think about putting together holiday gifts - I know, I know, it is early, but why not? If you have a closet to stash your results, this is the perfect time. You're not rushed and overburdened with the other holiday obligations.

Homemade flavored vinegars are a wonderful, inexpensive gift that can easily be made months in advance. They're a great family project as well - even the little ones can get into the spirit. Keep your eye out for fanciful bottles or recycle nice ones that come through your kitchen.

Don't forget to add a card with the bottle with some ideas on how to use the vinegar. I've included some below.

All of these vinegars can be stored easily for a year with no other special consideration. No refrigeration is necessary.

*Peach Mint Vinegar*
Mix this vinegar with a little sugar and pour over fruit for a fruit salad.

2 c. white wine vinegar
1 lb peaches, skinned, stones, and cut into pieces
Sprigs of mint

Heat the vinegar in a nonreactive pan and add the peaches. Pour the vinegar into a sterile jar and seal. Shake and let rest for 5 days. Pour the vinegar through a colander lined with a paper coffee filter. Add a sprig of mint to each of the final bottles and pour the vinegar into the bottles.

*Rosemary Vinegar*
Mix this vinegar with an equal amount of oil for a tasty salad dressing.

3 c. white wine vinegar
2 sprigs fresh tarragon
4 sprigs fresh rosemary

Place the herbs in a sterile wine bottle. Pour in the vinegar. Stop the bottle with a cork and let the vinegar sit for 2-3 weeks before using.

Spicy Red Vinegar*
Either mix this vinegar with an equal amount of oil for a salad dressing or marinade beef in the vinegar for 2-3 hours.

3 c. red wine vinegar
4 sprigs parsley
2 T. peppercorns

Place the herbs in a sterile wine bottle. Pour in the vinegar. Stop the bottle with a cork and let the vinegar sit for 2-3 weeks before using.

*Stir-Fry Vinegar*
The vinegar may be used when stir frying - a nice fat-free alternative to oil. This can also be added to rice to pep up the flavor.

2 c. rice wine vinegar
7 black peppercorns
1 inch piece of peeled ginger
1 inch piece of lemon zest

Mix all of the ingredients together and pour into a clean bottle. Seal with a cork and let sit for at least a week before using.

*Basil Vinegar*

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