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Harvest Vinaigrette
Easy ~ Make this infused vinegar with herbs from garden, farmers market or grocers and transform your stews, soups, sauces + SALADS!
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Your herb
s of choice
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Apple Cider vinegar
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Glass canning jar with lid
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Pick fresh herb(s) and fill your glass jar of choice about ¾ of the way full.
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Fill almost to the top with apple cider vinegar (covering herbs by 1 inch)
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Poke the herbs with a wooden spoon or chopstick to allow air bubbles to release
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Place the herbs and vinegar on a counter or in a warm sunny window until the vinegar takes on the rich pungent taste and odor of the herb.
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For a stronger vinegar, discard the spent herbs and repeat the process.
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This is called ‘double infusion’ and creates a double strength vinegar.
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When the vinegar is completed (3-4 weeks), strain and rebottle.
Classic Vinaigrette (ratio 1:3)
1 part vinegar to 3 parts olive oil.
Put them in a cup,
Whisk together
Add S + P