Foody Friday: Herb Vinegar
For some reason, probably the unusual weather (!) this year, the herbs have gone ballistic in the garden. As a result, we’ve had our thinking caps on as to how to preserve them, so that we can still use them when they die back in the late autumn.
Making flavoured vinegar seems a good place to start, because it can be used in any recipe that calls for plain vinegar, adding a bit of zing to marinades for meats and fish and interesting flavours to dressings for salads, pastas and vegetables.
So, here’s a very simple Woolly Green guide to making your own flavoured vinegar. It’s safer than making herb flavoured oils, because the acidity of the vinegar doesn’t support bacterial growth (ugh!)
Flavoured vinegar can also make a super special gift, provided you follow a few simple golden rules .