Herbed Vinegars

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Preparation info

  • Difficulty

    Easy

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Ingredients

Method

Wilma says that years ago, when vinegar was a bit weak or the bottle was getting low, they’d put 4 or 5 strands of uncooked spaghetti in it. The starch of the pasta helped strengthen the vinegar. They would also add the leftovers from a bottle of wine, pouring it through a paper towel to hold back any fondo. This would then make more vinegar. But you had to have the mother, the starter, in there.

To help the fermentation, they would use a piece of paper for a cork. This would allow the vinegar to breathe.

Things that nicely flavour vinegar include lemon peel, chillies, garlic, herbs such as tarragon, and spices like peppercorns, coriander seeds and allspice.

Choose a base vinegar by strength, flavour and colour. For example, you could use cider vinegar, or white or red wine vinegar, or a combination of the two for a rosé blush.

Infuse the vinegar for a week or two before using. The vinegar will last as long as the flavourings are covered.