Herbal Vinegars are a wonderful addition to any home. If you've had Fire Cider before, you've had a herbal vinegar. Most noted for their ability to delightful ability to enhance flavors in food, they can also be used (diluted) for scalp, skin and hair care. Vinegar extracts minerals from herbs, fruits and foods, boosting the nutritional and medicinal value. They are super easy to make and the sky is the limit when it comes to making interesting flavors.
Here's our summer version for all the summer salads and dishes.
Summer Cherry Mint Vinegar
½ cup fresh cherries, pitted and chopped
½ cup basil, finely chopped
½ cup mint leaves, finely chopped
1 ½ cup of apple cider vinegar
2-4 Tbs Raw honey
Place chopped herbs then cherries on top of herbs in a clean, dry glass jar. Pour vinegar over herbs, making sure vinegar covers herbs by a couple of inches. Note vinegar eats metal, so use plastic / cork lid or place wax paper in between lid and mouth of jar. See here for more details. Store in a cool dry place for 1 week or up to a month. Shake daily and check to see everything is covered with vinegar, adding more if needed.
To strain, place funnel into a clean jar and lay muslin/cheesecloth over the funnel. Pour the infused vinegar through the funnel letting it strain through. Discard ingredients into the compost or use in a salad or chutney if you like. After decanting add a little honey for the best salad dressing ever. Note: adding honey can shorten the shelf life. Use cork/plastic lid, close and store vin fridge.
For a quick nutritive vinegar you can steep for a few days once the flavor is to your satisfaction. For a medicinal herbal vinegar, shoot for 3-4 weeks, occasionally shaking every few days and making sure the herbs are covered by vinegar.
Clean Glass jars
Non reactive lids (plastic or cork preferred).
*If using metal, you will need to put 2 sheets of wax paperer the mouth of the jar before closing as the vinegar will eat through the metal lid.
Funnel for decanting