Difference between revisions of "Homemade Greek Balsamic Vinegar"
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== Ingredients == | == Ingredients == | ||
* [[vinegar]] | * [[vinegar]] | ||
* Greek [[oregano]] | * Greek [[oregano]] | ||
| − | == | + | == Procedures == |
Well, it's simple and unmeasured. I decide how much [[vinegar]] I want to steep, and choose a wide-mouthed jar of that size. | Well, it's simple and unmeasured. I decide how much [[vinegar]] I want to steep, and choose a wide-mouthed jar of that size. | ||
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# I place the jar either on a sunny windowsill or on the deck for a few weeks, and then strain the [[vinegar]] through a coffee filter and return it to the original [[vinegar]] bottle (which usually has a more corrosion-resistant lid). I don't like to leave any herbs in the [[vinegar]], and don't like to add any for decoration, either, because they tend to add a funky taste that i don"t care for if they sit long enough | # I place the jar either on a sunny windowsill or on the deck for a few weeks, and then strain the [[vinegar]] through a coffee filter and return it to the original [[vinegar]] bottle (which usually has a more corrosion-resistant lid). I don't like to leave any herbs in the [[vinegar]], and don't like to add any for decoration, either, because they tend to add a funky taste that i don"t care for if they sit long enough | ||
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[[Category:Balsamic vinegar Recipes]] | [[Category:Balsamic vinegar Recipes]] | ||
Latest revision as of 16:05, 11 July 2012
Ingredients
Procedures
Well, it's simple and unmeasured. I decide how much vinegar I want to steep, and choose a wide-mouthed jar of that size.
- I fill this jar with roughly equal amounts of fresh Greek oregano (a very strong, hot variety...beware as some fresh oregano is insipid), mint (for this, i like the yerba buena variety ...a coarse, strong spearmint), and winter savory (stonger flavored than summer savory).
- I generally try to bruise the leaves a bit. I pour the vinegar over the herbs, put a layer of waxed paper and a couple of layers of plastic wrap over the mouth of the bottle (to help retard the inevitable corrosion of the metal cap) and then screw on the jar lid.
- I place the jar either on a sunny windowsill or on the deck for a few weeks, and then strain the vinegar through a coffee filter and return it to the original vinegar bottle (which usually has a more corrosion-resistant lid). I don't like to leave any herbs in the vinegar, and don't like to add any for decoration, either, because they tend to add a funky taste that i don"t care for if they sit long enough
