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Infused Vinegar

You want to use a light or neutrally flavored vinegar that won’t overpower your flavoring agent— distilled white or apple cider vinegar make nice blank slates. Berries and herbs are popular and versatile vinegars but don’t stop there— try peach, pear, chile, plum and more.

1 quart glass jar with lid
1-2 cups berries or chopped fruit, 3-4 sprigs fresh herbs or combination
1 teaspoon to 1 tablespoon whole dried spices (optional)
1 pint vinegar (preferably distilled white or cider)

Sterilize the jar by submerging it in boiling water for 10 minutes.

Add flavorings. Bring vinegar just to a boil and pour into jar. Cover jar with a piece of waxed or parchment paper to prevent lid corrosion.

Screw on lid. Give the jar a good shake and set it in a cool, dark place for at least a few days and up to one week, shaking daily.

Strain vinegar through a fine mesh sieve. Return vinegar to the cleaned, re-sterilized jar or other decorative food-grade bottle. Vinegar keeps in a cool, dark place for 3-4 months or refrigerate for 6-8 months.

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Sherri Brooks Vinton is the author of PUT ´EM UP.

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