Infused Vinegars and Oils

with Herbs and Spices

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Infused Vinegars and Oils:

These can be made with Vinegar and Oil of choice. I used Apple Cider Vinegar and Olive oil. We use them in salads and they look very attractive in bottles.
If garlic is used, crush it and only allow to be in the jar for 24 hours. After 2 weeks of steeping the oil or vinegar, filter the oil or vinegar, rebottle it in a sterilized containers and keep the lid tight. So good on salads!

Recipes infused Vinegars and Oils:

I use the same recipes for oil and vinegars, except for the Red Raspberry recipe.

I also like to put in the indivual bottles a sprig of Dill, Fennel or Rosemary.
As for combinations:
I use, garlic, carrots, garlic chives, rosemary, parsley, fennel seeds, vinegar or oil.
I bruise my herbs first and add vinegar or oil and let it steep for 2 weeks or until I get to it. I just keep an eye on it and make sure nothing in the jar is going moldy.

Fresh Herb Vinegar

1 gallon of vinegar of choice
2 dozen peppercorns
1 dozen sliced shallots
3/4 cup of terragon
8 sprigs of rosemary
8 sprigs of thyme
1 unpeeled cleaned sliced celeriac root
1/2 of parsley
Bottle these ingredients to steep. After 2 weeks, strain the vinegar through a strainer or cheesecloth. Pour in sterile bottle and decorate as you wish.

Red Raspberry Vinegar

Put in large bowl
6 quarts of raspberries
Cover them with:
1 quart of wine vinegar
Let stand in a cool place for about 20 hours. Then strain.
Measure the liquid and add the same amount of sugar or sugar substitute like "Monk Fruit Extract".
Bring to a boil and simmer 10 minutes. Cool and store in tightly lidded sterile jars.

Chilli Vinegar

Steep 1 ounce of Chillis in 1 pint of Vinegar
for 10 days.
Shake Daily. Strain and bottle.