-Photo credit- Adobe Stock/ fahrwasser
Raspberry Vinegar Dressing

Herb-flavored vinegars are fun and easy to make during the spring and summer months when fresh herbs are plentiful. I make large batches by filling gallon jars with vinegar and fresh herbs, and steeping them until the liquid is infused with the delicious herbal oils.

The trick to a delicious dried-herb vinegar is in the length of time you allow it to steep. You can steep vinegar made with fresh herbs for as little as two weeks, although many people prefer to steep it longer. When using dried herbs, you will need at least three to four weeks to fully flavor the vinegar. The longer it steeps, the stronger the flavor. Taste the vinegar before straining it. If the flavor is not strong enough for you, let the mixture steep longer.

Once your homemade vinegar is finished, try using it to flavor your favorite soups, stews or steamed vegetables. You also can use it in salad dressings, sauces or marinades, or to deglaze your pan and create a reduction sauce after frying meat. For a refreshing beverage, add 1 to 2 tablespoons fruit vinegar to a tall glass of sparkling water.

Basic Herb Vinegar

You can find a wealth of delicious combinations in your own pantry. Try combining various dried herbs such as bay leaf, dill, lemon verbena, oregano, marjoram, mint, rosemary, sage, tarragon or thyme, along with spices such as allspice, black peppercorns, cinnamon sticks, whole cloves, star anise, garlic, nutmeg or even candied ginger. You also can add dried seeds such as anise, celery, coriander, dill, fennel or mustard. Be sure to crush them slightly to release their flavors. You can create sweet vinegars using 12 ounces frozen berries (such as raspberries, strawberries and/or blueberries), 1 to 3 tablespoons dried herbs or spices and 4 cups vinegar. Throw in a fresh citrus peel or dried berries for extra flavor.

Whether for fresh- or dried-herb versions, using white wine, rice or champagne vinegar yields the best results. Red wine and cider vinegar also can be used, but their intense flavors call for strongly flavored ingredients such as rosemary, garlic or hot peppers. For delicately flavored herbs such as lemon verbena, stick to clear vinegars. Of all the vinegars, rice wine and champagne are the lightest, and they really let the herb flavors shine through. They are also especially suited to fruit vinegars as the sweetness of the fruit overshadows their mild vinegar flavor. White distilled vinegar is too overpowering and should not be used.

1/4 cup dried herbs, seeds and spices

4 cups vinegar such as white wine, rice wine, champagne or red wine

1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for three or more weeks, shaking occasionally to mix ingredients.

2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within six months for best flavor.

Raspberry Vinegar

12 ounces frozen raspberries

2 tablespoons dried lemon verbena

One 3-inch strip orange zest

6 whole allspice berries

4 cups rice wine vinegar

1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for three or more weeks, shaking occasionally to mix ingredients.

2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain mixture again through coffee filters to achieve crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within six months for best flavor.

3. Use in salad recipes, beverages and sauces, or with fruits or vegetables.

Red Wine Vinegar

2 whole, peeled cloves garlic

4 whole, dried bay leaves

3 tablespoons dried rosemary

1 tablespoon dried oregano

1 teaspoon dried red pepper flakes

1/2 teaspoon whole black peppercorns

4 cups red wine vinegar

1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for three or more weeks, shaking occasionally to mix ingredients.

2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within six months for best flavor.

3. Use in meat marinades, salad dressings and sauces.

White Wine Vinegar

3 tablespoons dill seed

1 tablespoon dried dill leaves

1 teaspoon celery seed, slightly crushed

Zest of 1 lemon

4 cups white wine vinegar

1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for three or more weeks, shaking occasionally to mix ingredients.

2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within six months for best flavor.

3. Use in potato salads, vinaigrettes or vegetable and fish recipes.

Blueberry & Lemon Vinegar

The amount of sweetener in this recipe is a matter of preference. Vary it according to taste.

1 cup blueberries, fresh or frozen and thawed, lightly mashed

½ cup fresh lemon verbena leaves, loosely packed, or ¼ cup dried

Two 3-inch cinnamon sticks

2 cups white wine vinegar

¼ cup sugar, or 3 tablespoons honey

1. Put blueberries, lemon verbena leaves and cinnamon sticks in a steeping container. Cover with vinegar and attach the lid. Store in a cool, dark place and stir or shake every couple of days.

2. After one week, strain mixture into a stainless steel or enameled-steel pan. Add sugar or honey. Stirring frequently, bring mixture to a simmer and cook for three minutes. Do not let mixture boil. Skim off any foam and let mixture cool.

3. Pour into bottles, cap tightly, seal if desired, and label. –Maggie Oster

Tarragon, Chervil & Fennel Vinegar

This is a wonderful vinegar for

garden salads.

1 cup total fresh tarragon, chervil and/or fennel leaves, loosely packed

2 cups rice vinegar

1. Combine herbs and vinegar, and steep. Taste after a week, then filter (or let it steep longer until the flavor is to your liking).

2. Pour into bottles, cap tightly, seal if desired and label. –Maggie Oster

Cilantro, Ginger, Pepper & Garlic Vinegar

Expect a playful kick of flavor with

this recipe.

½ cup cilantro, loosely packed

3 quarter-size slices ginger root

1 small hot red pepper, fresh or dried

1 clove garlic, peeled

2 cups red wine vinegar

1. Put cilantro, ginger root, red pepper and garlic in a steeping container. Cover with vinegar and attach the lid. Set container in a cool, dark place, shaking every couple of days.

2. Taste after a week, then filter (or let it steep longer until the flavor is to your liking). Pour into bottles, cap tightly, seal if desired, and label.

–Maggie Oster

Nasturtium & Garlic Chive Flower Vinegar

Add a few flowers to the bottle after straining. It will look pretty and remind you of the vinegar’s flavor.

½ cup nasturtium flowers

½ cup garlic chive flowers

2 cups apple cider vinegar

1. Combine nasturtium flowers, garlic chive flowers and vinegar in a steeping container. Attach a lid. Set container in a cool, dark place, shaking every couple of days.

2. Taste after a week, then filter (or let it steep longer until the flavor is to your liking). Pour into bottles, cap tightly, seal if desired and label.

–Maggie Oster