Homemade herbal vinegars

Today on the Sonrise Morning Show I chatted with Annie Mitchell about vinegar – yes, vinegar has ancient Biblical roots. Jesus was given “sour wine”/wine which had turned to vinegar, when he was suffering on the cross. (John 19).

The range of vinegars we have today is unparalleled – from cider to clear to wine to balsamic to herbal and more.

When we were kids Mom would rinse our hair in cider vinegar – it reflected the light and the shine was brilliant. Plus it’s good for scalp and hair health.

Cider vs clear: what’s the difference ?

Cider is made from apples; clear from grain. Organic cider vinegar is the one to buy if it fits your budget – enzymes and nutrition!  Add a splash of cider vinegar when making stock from bones. It helps pull the calcium and nutrition from the bones into the stock. No, it won’t taste like vinegar.

3-4 tablespoons cider vinegar to 6 cups water will cleanse and remove toxins from your greens. Rinse, drain and store.

You can use cider and clear interchangeably sometimes.

Clear vinegar makes a nice floor and counter cleaner: 1/2 cup to half a gallon of water. Rinse free cleaning!

Microwaves can be cleaned by pouring 1/4 cup clear vinegar into 1 cup water. Place in microwave and “cook” until microwave steams. Remove vinegar solution (it will be hot so be careful) and wipe out microwave.

HOMEMADE HERBAL VINEGAR

Makes a great gift from the garden.

 

Wash and dry a glass container – it can be a canning jar, a decorative bottle, etc.  If the lid is metal, you will have to put a piece of plastic wrap under the lid to keep the vinegar, with its acidity, from destroying the lid.  

 

• Fill the jar 1/3 to 1/2 way up with herbs. Your favorite herbs, up to 3-4 different kinds, or simply 1 kind, work well.

 

• Bruise the herbs with a spoon as you put them in the jar.  Add aromatics such as a piece of shallot, a clove of garlic, a hot pepper, etc. if you want.  It’s your choice!

 

• Pour wine or champagne vinegar over the herbs to cover. **

 

• Let steep for a week or so either on the counter or in a cool, dark place.  The brighter and warmer the area, the quicker the herbs will infuse. You’’ll know its ready when you open the jar and can smell her aroma of the herbs wafting out.  When herbs have infused, strain them out and add a new sprig of herb to your vinegar.  

 

**I make my own wine vinegar by pouring 1/4 cup white wine into a quart of clear vinegar.  

 

Herbal Vinaigrette:

1/3 cup herb vinegar

1 teaspoon Dijon mustard

1 small clove garlic, minced

2/3 cup Olive oil

Salt and pepper to taste

 

 

Refrigerator Dill Pickles

REFRIGERATOR DILLS

These pickles taste so fresh and have just the right amount of dill and garlic. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Servings:

12

Yield:

12 servings

• 3 ½ cups water 
• 1 ¼ cups white vinegar 
• 1 tablespoon sugar 
• 1 tablespoon sea salt or Kosher or regular salt 
• 4 cups cucumber spears 
• 2 cloves garlic, whole 
• 2 heads fresh dill 

• Step 1 
  Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  Step 2 
  Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Source: All Recipes