Season: June to November. These are very useful additions to the pantry as their distinctive flavors can revolutionize a simple salad dressing or sauce. The process is simple: aromatic herbs, flowers, or strong-flavored ingredients are steeped in vinegar for a period of time and are then strained out. The vinegar is then decanted into a sterilized bottle and sealed (see p. 125). Always pick leaves and flowers for steeping when they are dry and their perfume is at its best. Use cider vinegar or white wine vinegar–or perhaps try some delicate rice vinegar to give a hint of Asian flavor to the mix.
Ingredients
Preparation
Horseradish vinegar
Step 1
Peel and grate 2 ounces of freshly dug horseradish root and pack into a large sterilized jar with 2 finely chopped shallots, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Heat 2 1/2 cups of cider vinegar to just below boiling and pour over the mix. Seal and store for a month or so before straining and bottling. I like to use this vinegar for pickling cucumbers or beets.
Nasturtium vinegar
Step 2
Fill a wide-necked 20-ounce jar with freshly gathered, brilliantly colored nasturtium flowers, a few spicy nasturtium seed pods (see p. 103), 2 chopped shallots, 8 to 10 peppercorns, and 1/2 teaspoon of salt. Pour in 2 cups of cold white wine vinegar. Store for a month or so in a sunny spot, giving the jar a shake every now and then. Strain the vinegar and discard the flowers. Pack into a sterilized jar with a couple of fresh nasturtium flowers to identify the vinegar.
Step 3
To make a splendid summer salad dressing, add 1 tablespoon of soy sauce to 1/2 cup of nasturtium vinegar and whisk in 1 cup of olive or canola oil.
Mixed herb vinegar
Step 4
Mix a heaping 1/4 cup of herbs–chives, parsley, tarragon, fennel, thyme, or whatever you have–with 2 cups of cold white wine vinegar or cider vinegar. Store for 3 to 4 weeks in a cool, dark place. Strain, discard the herbs, and bottle.
Spiced samphire vinegar
Step 5
Pack 2 ounces of samphire, 6 allspice berries, and 2 finely chopped shallots into a large jar. Pour in 2 cups of cold rice vinegar or cider vinegar. Store for 2 to 3 months before straining and bottling. This is great with fish and in sweet-and-sour sauces.
