SPECIALITY VINEGARS : WINTER PART 1..RECIPES

As winter is the season for citrus in USA.

 I will be featuring some ideas to make flavored vinegars at home.
These are items that cost a "small fortune" in stores, yet with a bit of practice can easily and economically be made at home.

Vinegars to use:
Wine vinegar ( red or white)
Cider
Rice wine


CITRON VINEGAR..makes 3 cups

2 limes
1 medium orange
2 lemons thinly sliced and pips removed
4 cups  vinegar
1/4 tsp sea salt
1/4 tsp sweet paprika
4tsp white cane sugar
Strips of lemon rind (optional)

In a non-reactive saucepan ( no aluminum)
Grated rind from limes and oranges, and the lemon slices.
Add the vinegar, salt & paprika.
bring to high boil, and remove from heat.
When it has cooled down add the juice from limes and oranges.
Pour into a sterilized* jelly jar  (*boil the empty jar and lid in boiling water for 10mins ( remove, drain and allow to air dry, then fill).
Cover well and place in a sunny position for 1 week, shaken every day to allow the fruit zest to steep.

Strain  well and put the vinegar and sugar in a non-reactive pan and bring to boil.
When sugar has dissolved pour into a new sterilized jelly jar, (if using lemon strips add before sealing) and seal with a tight fitting sterilized lid.
Store in refrigerator or cold cellar

RED WINE AND ROSEMARY VINEGAR..MAKES 2 CUPS

Fresh rosemary is available all year round as it is an evergreen

2 cups red wine vinegar
1tbsp cane sugar
1/2cup fresh rosemary leaves
1 clove garlic smashed

Bring vinegar and sugar to boil.
Crush the rosemary between fingers and add to a clean sterilized jelly jar ( see previous recipe), and add the garlic.
pour over the hot sugar vinegar mix, cover and steep in a sunny location for 2 weeks, shake every couple of days and taste after 7days.
When the desired flavor is reached.
Strain the vinegar and pour into a sterile jar and cap with tight fitting lid and store in fridge.


SHERRY VINEGAR makes 2 cups

1 CUP  WINE VINEGAR
1 CUP SHERRY

Bring to boil, remove from heat and cool slightly.
Pour into sterilized jar and tight fitting lid and store in a dark place for 4 weeks, test flavor then store in fridge.


CHAMPAGNE VINEGAR (use leftovers from Valentine's Day) makes 2 cups

1 cup dry champagne
1 cup white wine vinegar
1tbsp cane sugar

Bring to boil.
remove from heat and cool slightly then bottle in sterilized jar.
Cap tightly and store in a dark place for 4 weeks.
Test flavors and then store in a fridge


As the seasons change I will feature ideas using fresh herbs, fruits & etc. to increase your bank accounts and also have more variety in your kitchens.

Malibu Colony last week looking south-east