Making herb and fruit vinegars: 2 easy recipes

Make the most of your garden harvest or a glut of seasonal produce by making your own herb or fruit vinegars. They are easy to make and cost a fraction of the price of the varieties sold in gourmet delicatessens.

Tarragon, basil, dill and rosemary are the classic herbs for vinegars, but oregano, thyme, parsley, mint and nasturtium leaves are all delicious too. If you like a particular herb, give it a try.

Ingredients

• 250 millilitres (1 cup) herbs
• 500 millilitres (2 cups) white wine or apple cider vinegar with minimum 5% acidity
• Unbleached coffee filter paper or cheesecloth

Directions

1. Gather your favourite herbs in the morning after the dew has evaporated, but before the mid-morning sun hits the leaves.
2. Wash off any grit or small insects and blot dry with clean towels.
3. Next, remove the leaves from each of the stems.
4. In a clean glass container, combine the leaves with the wine or vinegar.
5. Cover the container and leave it in a cool, dark place. Stir or shake the mixture every couple of days.
6. Taste the vinegar after one week. If the flavour is intense enough, strain through a coffee filter or some clean cheesecloth into a sterilized wine bottle.
7. Cork, cap and label the bottle and store it in a cool, dark place.

This is a great way to use soft or damaged fruit. Almost any fruit works well, but raspberry, strawberry, blueberry and cherry vinegars are sensational.

Ingredients

• 250 millilitres (1 cup) fruit, washed, dried and mashed or roughly chopped
• 500 millilitres (2 cups) vinegar with minimum 5% acidity; use red for dark fruit and white for light fruit
• 25–50 millilitres (1/8 to 1/4 cup) sugar or 7–75 millilitres (1/2 tablespoon to 1/3 cup) honey

Directions

1. Place the fruit and vinegar in a clean glass container. Cover and put it in a cool, dark place to macerate for a week.
2. Taste to check the flavour. If you want a really intense flavour, strain out the old fruit and replace it with a new batch.
3. Leave for another week or two. Repeat as often as necessary to achieve the flavour you want.
4. When you're satisfied with the flavour, strain the vinegar into a small saucepan.
5. Add sugar or honey to taste.
6. Bring the mixture to the boil, stirring to dissolve the sugar. Then reduce the heat and allow the vinegar to simmer for three minutes, skimming if necessary.
7. Allow the mixture to cool and then bottle it.
8. Cork, cap and label the bottle and store it in a cool, dark place.

These vinegars make wonderful gifts, especially when you store them in attractive wine bottles and add a homemade label for a personal touch.