Flavored vinegars from wild berries and garden herbs
Flavored vinegars add variety to your meals and they are simple to make. The only ingredients you need are vinegars, herbs or berries, spices, and sugar. Our free publication, “Flavored Vinegars” explains the process for vinegars made with lemon-dill-peppercorn, herbs, and our local wild berries — raspberries, blueberries, and lingonberries. Edible flowers such as nasturtium and chive blossoms can also be used to flavor vinegars.
There are several types of vinegars that can be used- distilled white, apple cider, wine and champagne, and rice. Use only commercially produced vinegars as wine and rice vinegars contain some protein which provides an excellent medium for bacterial growth if not handled and stored properly.
Flavored vinegars take at least 10 days for the flavors to develop and about 3 to 4 weeks for the best flavor. Now is the perfect time to try flavored vinegars as many of the berries, herbs and flowers are available for harvest.
For more information on making flavored vinegars request our publication by calling 262-5824, dropping by at 43961 Kalifornsky Beach Road, or download the publication from our website at http://www.uaf.edu/ces/districts/kenai/.
Submitted by Linda Tannehill, UAF School of Natural Resources and Extension; Cooperative Extension Service, Health, Home and Family Development, Kenai Peninsula District.
