Infused Vinegars

BASIL Infused Vinegar: ¾ fill a clear, screw-top glass jar with freshly picked, basil leaves, cover with white vinegar, leaving about three fingers space between the liquid and the top of the jar. Lid it and place it in the sun for 3 weeks. Strain and use.

CHERRY Infused Vinegar: Puree 1 cup pitted cherries with 2 cups white wine vinegar, transfer ingredients to a ceramic bowl, cover with plastic food wrap or lid it and let stand 10 days in cool place, but not in the refrigerator. Strain through a pre-dampened coffee filter, bottle and seal.

LAVENDER Infused Vinegar: Select freshly bloomed lavender heads and half fill a screw-topped, clear glass jar, fill the jar to ¾ mark with white wine vinegar, lid jar and place in the sun for 2 weeks. Strain, add ½ teaspoon honey, let stand 2 days then use.

MARJORAM Infused Vinegar: ¾ fill a screw-topped clear glass jar with fresh marjoram leaves, ¾ fill with red wine vinegar and lid jar. Stand in sun for 2 weeks, strain and use.

ROSE Infused Vinegar: ¾ fill a screw-topped, clear glass jar with fresh, strongly perfumed rose petals, ¾ fill jar with rice wine vinegar and lid jar. Place in sun for 2 weeks, strain and use. It is important to pick roses first thing in the morning before the sun has spoiled them.

SPICED Infused Vinegar: In a lidded saucepan bring to the boil 4 cups white vinegar, 1 long cinnamon stick, 3 tablespoons brown sugar, 1 crushed garlic clove, ¼ teaspoon peppercorns, ¼ teaspoon whole cloves, 2 broken bay leaves. Remove from heat and let stand 24 hours, strain and keep in a sealed container in a cool place.

TARRAGON Infused Vinegar: Push a bunch of fresh tarragon-stems and leaves into a screw-topped, clear glass jar or bottle, cover with white vinegar, add a dash of apple cider vinegar and lid jar. Place in sun 2 weeks, leave in a cool place 1 week. One can either strain and store or leave the herb in vinegar to infuse further.