Flavored Vinegars

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   GENERAL NOTES: All vinegars are corrosive; be sure to use only glass jars; use cork, glass or plastic lids.

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   After flavors mature, store vinegar in a cool, dark place.

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   Vinegar will stay fresh & tasty for YEARS, depending on the ingredients used.

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   TO MAKE HERB VINEGAR: Lightly crush herbs and peeled onion (pieces)- use a mortar & pestle or the flat side of a large knife on a cutting board.

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   Place crushed ingredients in clean glass jar with a WIDE neck.

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   Slowly heat vinegar until WARM; pour into jar with herbs & onions, filling jar to the top.

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   Seal and place in SUNNY window.

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   Let vinegar mature for 2 weeks; shake daily & taste periodically (add more spices if necessary; then allow to sit longer).

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   When vinegar has reached desired taste, filter through cheesecloth layers; pour into clean bottle; add FRESH herbs & spices for decoration and flavor; seal.

No additional tips available.