In pure, dry bottles with fitting corks put, pre-washed and dried, fragrant seasonings to their taste.
For example:
- dill and fresh pepper chili;
- Several peas of pepper, dill and juniper berries.
If you do vinegar for fruit salads:
- Basil leaves and lemon zest;
- Zestra Orange, Lemon and several raisins.
The choice is huge, it all depends on your taste.
Next, I bring 9% vinegar to the boiling in the enameled dishes and spread it through our bottles.
If you wish to make vinegar a little weaker, add a bit of boiled water into a bottle.
We cloculate the bottles and remove in a dark place for two weeks.
Vinegar is saturated with aromas of herbs and additives, loses its sharpness and become delicious and perfect refueling for sophisticated dishes.
Enjoy your meal!
In stores, fragrant vinegises are silenced, and it is not clear what they are flavored ... But they can be made at home, for which I offer several recipes: spicy for marinades, almost "olive with lavender", coriander apple and a pair of variants with tarragon ( Tarhum). / I have a lot of recipes for distributors and fast marinades, so that vinegar will be correct in the topic
Ingredients:
vinegarSpices:
Tarkhun
Owin
lavender
allspice
Mustard in grains
Bay leaf
juniper
rosemary
Carnation
coriander
garlic
Apple
water
Cooking method
First you need to take care of a suitable package. Necessarily - glass !!! Vodka fits very well.
So: three vinegar - three bottles. (With the estragon there will be further.)
For the first vinegar (I already mentioned it: at the rate of 0.2 liters, we take the mustard in the beans (1/4 of Ch.L.), carnation (1-2 pieces, to taste), black and fragrant peppers (1-3 PC. And a small laurel leaf. Everything is neatly stuffed into the bottle.
The second vinegar is almost olive ... Although in fact, only the principle from the "Provencal", but is done with another composition.
In general, for the second (by 0.5 liters), we take the twigs of 5 souls and / or vowers (you can fresh thyme and / or oregano, but there are fewer them less), a teaspoon with a slide of mountain lavender (or 3-4 twigs), a pinch of rosemary and a couple large cloves of garlic.
Dry souls and a pixel soul in the prepared warm vinegar (a little later about him) for a few seconds, then they will be blocked a little and will not crumble when stuffed into the bottle (they are writing their last).
Garlic cut along at least 2 parts, you can 4.
All in a bottle.
And the third vinegar is an apple-coriander.
On Pollitra take a small apple and a teaspoon of coriander. Coriander in a bottle, and apple cut straw (with a leather, but without a disgust) and shove in a bottle immediately before pouring vinegar - so as not to darke
(This is also oxidation, but not what we need).
In general, this version of vinegar is better to do in the fall - when there is a "winter", moderately sour apples. By the way, I do not like "Antonovka", but this is a matter of taste ...
Time of vinegar. For aromatization, we need six percent vinegar. That's good, that in stores almost all - 9%. I explain: for better aromatization, vinegar needs to be slightly warm, but it is better to warm a little water, and pour vinegar into it.
So: the vinegar take the most promotion - we need an aroma of what we add, and not all different.
We need 1.2 liters of vinegar 6%. We are in a saucepan of 400 ml of water in a saucepan, and when it warms it, pour 800 ml of vinegar.
Bottles are poured with vinegar with a temperature of the degrees 40-50, immediately wechupore and put in a dark place with room temperature for 10-14 days.
Here, in fact, everything - I soaked, put, wait ...
After 6 days, it was extracted to the light of God: have already begun to purchase the color, the smell ...
Lavender so in general it smells madly tasty! The rest are still given by vinegar ... Well, okay - no time to them, especially apple-coriander.
Time of vinegar with Tarkhun.
So, we do half a liter of two varieties. Well, in the easiest only Tarkhun and is added, but so not very
interesting.
We make tastier: Tarkhunovo-garlic and Tarkhuno juniper.
Everything is simple as always: On the floor liter The vinegar (6% - prepared) take approximately 20 grams of Tarhun twigs.
For garlic add 2-3 medium cloves of garlic (they cut along, preferably with plates), for juniper, we take 10 juniper berries, which are slightly crushed with a knife.
Everyone neatly stuff in glass bottles. Further engaged in vinegar.
They say, by the way, what is tasty everything to do on the red wine vinegar, but I haven't gotten normal for a long time ... But on the usual yumper, it turns out.
With vinegar we do as described above:
We warm up in a saucepan of 330-340 ml of water, felt up to the liter vinegar, if necessary, heat out - the temperature needs degrees 40-45, pour bottles, wechupor ...
That's all - it remains only to put in a dark place for 10-15 days ...
Ehh ...
I look forward to when it happens ...
Pleasant salads yes Marinadikov!
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