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Making herbal vinegar - it's that easy

Making herbal vinegar - it's that easy

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Herbs are versatile in the kitchen. For example, you can easily make your own herb vinegar. Of course, a homemade vinegar serves as the basis.

Herbal vinegar gives salads a special note

Herbs must not be missing in any garden. You can quickly pull them up on the windowsill and then use them to prepare many different delicacies for the kitchen. Herbal liqueur, herbal lemonade or even a spicy herbal vinegar can be made from fresh herbs.

Various herbs are soaked in vinegar over a period of time. Of course, you can easily buy vinegar in the supermarket and refine it with herbs as you like.

The result will be much more individual if you also make the vinegar yourself. Don't worry, it's not difficult either.

Basis for the perfect vinegar

To make the vinegar you have made perfect, you need a vinegar nut. Vinegar mother is a mass of acetic acid bacteria. These form when wine or other alcoholic liquids remain open for a long time. Here, the alcohol in combination with oxygen becomes acetic acid.

Anyone who has already created this basis can start right away. Everyone else needs some time and patience. For the different types of vinegar you need different bases for the vinegar mother. You need wine for a wine vinegar and apples for apple cider vinegar.

➤ Make wine vinegar

You need white or red wine for the wine vinegar. You don't have to use expensive products, a cheap one from the supermarket serves the same purpose. You need an opaque container for filling. Stay away from towels or other lids. As much air as possible must come into the wine. Now place the jar in a warm place for two weeks. If the temperature is too low, just let the jar stand a few days longer.

➤ Make apple cider vinegar

With apple cider vinegar you need freshly squeezed apple juice. Under no circumstances should this be cooked. Place the juice in an opaque container that is not made of aluminum or zinc. Now cover the liquid with a cloth and let it ferment in a warm place.

" My advice: Vinegar will ferment faster if you add a raw pasta.

Pickle herbs in vinegar

Which herbs you want to put in the vinegar depends on your own taste. In any case, they have to soak in vinegar for about two weeks, then they can be strained. The easiest way, of course, is to choose a single herb, such as dill, parsley, tarragon or thyme. In this case, you don't have to worry about any nasty taste surprises.

It doesn't matter whether you choose fresh or dried herbs. With both variants you can achieve a delicious herbal vinegar. The following rule of thumb applies as a quantity:

➔ about 150 grams of fresh herbs or two tablespoons of dried herbs per liter of vinegar

➤ Popular combinations

For example, the combination of basil and garlic is very popular. To do this, pluck a handful of fresh basil into large pieces and place them in the vinegar together with one or two chopped cloves of garlic.

Another variant would be a mixture with thyme and tarragon. You can also shred these two herbs and put them in the vinegar for two weeks. If you prefer to use whole branches because of the look, you should make sure that they are completely covered with vinegar. Otherwise you could start to mold.