Herbs, flowers create flavorful vinegars

The herb harvest is in full swing now and in many homes (mine included) the focus is on vinegar making. If you haven’t joined the ranks of this fun occupation, read this column for the reassurance it will give you, for making vinegar is the easiest and most rewarding of kitchen activities.

You see, one begins with purchased vinegar — wine vinegars are the best for smoothness, and a variety of options are open for consideration. First of all, purchase bottles of white or red wine vinegars; you needn’t buy the most expensive since they’re all pretty much the same quality.

Another option, however, is to create your own wine vinegar by buying wine and vinegar, as follows:

Red Wine Vinegar — equal parts of dry red wine (Chianti, burgundy, Bordeaux, etc,) and cider vinegar;

White Wine Vinegar — equal parts of Rhine, Pinot Grigio, Sauternes, etc. and white (distilled) vinegar.

As you can see, this can be difficult. “Harsh” wines like red Burgundy and many Rhine wines — paired with acidic cider and/or distilled white can make a combination that will pucker your lips into permanent prunes. So it follows that you’ll want to invest in better wines — and my question is “why do that”? Save the great wines for drinking and make your lovely mellow vinegar the easy way — as follows.

Basil Wine

Vinegar

3 cups white wine vinegar

2 cups fresh basil leaves*

Rinse basil shake or pat dry and place in a clean quart jar or bottle.

Heat vinegar in a saucepan to steaming, but do not allow to boil. Remove from heat and pour over basil using a funnel if necessary. Seal with the jar lid or bottle cork and store in a dark place for 10 days, shaking gently every day.

When time is up, strain the vinegar and discard basil. Pour vinegar into smaller clean bottles — preferably pretty ones you have collected for this use. Place a fresh perfect sprig of basil in each bottle; cork. Your vinegar is now ready to use on green salad and veggies — especially fresh tomatoes!

* Opal basil makes a lovely lavender-colored vinegar.

Chive Wine

Vinegar

3 cups white wine vinegar

2 cups chopped fresh chives

Rinse chives (while whole for easier patting dry) and place in clean quart jar or bottle. Heat vinegar till just ready to boil then remove from heat and pour over chives. Seal and store in dark place for 10 days — shaking gently once daily. Strain, discard chives and place vinegar in smaller decorative bottles. Place 2 or 3 whole chive stems, and if possible one or two chive flowers in each bottle. Use in oil and vinegar dressing.

You’ve seen the basic mode, now — so remembering the rule of 2 cups of herbs to 3 cups of vinegar with 10 days of rest in the dark with a daily shake followed by bottling with a fresh herb sprig — here are some more combinations for flavorful vinegars to savor and be proud of. Note: There will be a few changes from time to time to read — and copy — carefully.

Mint Wine Vinegar

3 cups red wine vinegar

Use fresh mint leaves in steeping period and a sprig of mint (with flower head if possible) in final bottling. Use with lamb and with Harvard beets.

Tarragon

Wine Vinegar

1 quart white wine vinegar

Sprigs of tarragon in a bouquet to fill the jar loosely.

The vinegar goes great with chicken, fish and wild game marinades.

Garlic

Wine Vinegar

1 quart red wine vinegar

1 bulb garlic, separated into cloves, peeled

After heating vinegar, drop garlic cloves into vinegar and let stand till lukewarm. Pour entire contents into clean quart jar. Follow basic 10 day procedure, discard garlic and place fresh garlic clove in each container when bottling.

Red Raspberry

Vinegar

3 quarts red raspberries

1 pint red wine vinegar

Sugar

Combine raspberries and vinegar in wide-mouth jar. Cover and refrigerate for 24 hours. Strain and measure vinegar; add an equal amount of sugar. In a stainless steel pan bring vinegar and sugar to a boil; reduce heat and simmer 10 minutes. Pour into decorative bottles, cork and store in a dark place.

Note: Do not add raspberries to this vinegar — they will disintegrate. However, if you make this recipe using huckleberries or blueberries, you may add a few firm berries to the final bottles.

Rosemary/Lemon Wine Vinegar

White wine vinegar

Fill quart jar loosely with sprigs of cleaned rosemary; add peel of one lemon cut into a continuous spiral, trying to keep free of pith. Cover with hot vinegar and follow 10-day procedure. Strain, use new sprigs of rosemary and small fresh lemon strips in individual bottles.

Use your imagination for other vinegars using the variety of herbs at your disposal. Add a nasturtium flower to the chive or tarragon vinegars if you wish. I’m going to use Champagne vinegar with lavender sprigs and see what happens!

•••

Huckleberry Bread Fiasco!

Last week’s column featured zucchini and huckleberry recipes from a vintage 1989 cookbook by the Priest River Albeni Arts and Crafts Club. The Huckleberry-lemon bread recipe obviously called for WAY too much milk! I, in ignorance, printed it verbatim and the phone (here and at the Bee) has been ringing off the hook! One dear reader suggested simply halving the amount of milk — or doubling all the other ingredients — which seemed to work for her! OK, no more recipes unless I try them myself first! (Though I didn’t get any huckleberries this year). Sorry!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.