Procedures:
| 1 | Suggested combinations: dark opal basil vinegar: dark opal basil, white wine or champagne vinegar basil chile garlic vinegar: fresh basil, peeled cloves of 2 or 3 heads of garlic, and about 6-15 red chiles, cover with warm red wine vinegar. | | 2 | Gingered thai vinegar: reddish purple thai basil, ?lb peeled and sliced ginger, and 1-2 t szechuan pepper, rice wine vinegar. | | 3 | Chive vinegar: chives (including chive blossoms), combination of other herbs if desired, white wine vinegar dilly vinegar: fresh dill (stems & stalks, flower heads & unripened seeds), few teaspoons of dried dill seeds if desired, spiraled peel of 1 or 2 lemons is nice along with the peeled cloves of a head of garlic or several chopped shallots, cover with white wine vinegar or champagne vinegar. | | 4 | Lovely lemon vinegar: lemon balm, lemon basil, lemon thyme, lemon verbena, root stalks of lemon grass (sliced and slightly crushed), spiraled peels of 2 or 3 lemons, white wine or champagne vinegar. | | 5 | Garden mint vinegar: fresh mint (experiment with a combination of mints), spiraled peels of 1 or 2 lemons and garlic may be added, white wine vinegar or apple cider vinegar. | | 6 | Oregano-chile-garlic-vinegar: fresh oregano, 2 or 3 heads of peeled garlic, 6-15 dried red chiles, cover with red wine vinegar texas cider sage vinegar: sage leaves and only tender stems, 5 or 6 small cinnamon sticks, 1 t of whole allspice, and ?teaspoon whole cloves, cover with apple cider vinegar chinese 5 vinegar: peel & slice ?lb ginger; peel the cloves of 2 or 3 heads garlic, mash slightly 6 lemon-grass stalks & slice into 1-inch pieces, add 12-15 dried red chiles, cover with (end missing) from the herb garden cookbook by lucinda hutson, austin: texas monthly press, 1987, isbn# 0-87719-080-1 |
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