Every so often I come across a recipe that calls for some specially flavored vinegar. Raspberry, blueberry or something. Now this isn't often enough to warrant actually BUYING flavored vinegar. Instead I make enough flavored vinegar for a recipe about 3 hours before I actually cook. Traditionally that means actually having the fruit/flavoring on hand and fresh but my way is a complete cheat.
What you need:
1 cup white vinegar
1 teabag of whatever flavoring that is called for
Set vinegar in clean GLASS (plastic doesn't work for some reason... don't know why) cup or bowl with teabag in it. Let soak for 1 to 3 hours.
This keep up to 3 month refrigerated if kept in glass with a lid. Never tried freezing it.
This is linked to The recipe swap on The Grocery Cart Challenge and Food on Friday's on Ann Kroeker
1 comment:
Clever! I never would have thought of that--now I'm going to try it. Raspberry Zinger would work, wouldn't it? Thanks for the idea and for participating!
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