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Flavored Vinegars



  • garlic cloves
  • unpeeled fruit slices
  • orange rind
  • whole peppercorns
  • whole cloves
  • cinnamon sticks
  • 2 to 3 cups white vinegar
  • 1/4 teaspoon salt

How to Make It

  1. Fill sterilized glass bottles with desired fresh herb sprigs, crushed garlic cloves, unpeeled fruit slices, orange rind, whole peppercorns, whole cloves, and/or cinnamon sticks. Bring about 2 to 3 cups of white vinegar (depending on bottle size) and 1/4 tsp. salt to a boil in a medium saucepan. Remove from heat, and pour into prepared bottles. Let stand 30 minutes at room temperature. Cover opening tightly with plastic wrap or bottle top; then refrigerate for at least a week before using.

  2. These combinations excel in salad dressings or served with oil on the side as bread dippers: rosemary-garlic vinegar, rosemary-pear-lemon vinegar, and lemon-garlic-thyme-peppercorn vinegar.