Home - By Category - Recipe - Digest Page 2 | August Page 1

Making Greek Balsamic Vinegar

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAKING GREEK BALSAMIC VINEGAR
 Categories: Digest, August
      Yield: 1 Servings
 
      1 x  Vinegar
      1 x  Greek Oregano
 
  Well, it's simple and unmeasured.  I decide how much vinegar I want to
  steep, and choose a wide-mouthed jar of that size. I fill this jar
  with roughly equal amounts of fresh Greek oregano (a very strong, hot
  variety...beware as some fresh oregano is insipid), mint (for this, I
  like the yerba buena variety ...a coarse, strong spearmint), and
  winter savory (stonger flavored than summer savory). I generally try
  to bruise the leaves a bit.  I pour the vinegar over the herbs, put a
  layer of waxed paper and a couple of layers of plastic wrap over the
  mouth of the bottle (to help retard the inevitable corrosion of the
  metal cap) and then screw on the jar lid.  I place the jar either on
  a sunny windowsill or on the deck for a few weeks, and then strain
  the vinegar through a coffee filter and return it to the original
  vinegar bottle (which usually has a more corrosion-resistant lid).  I
  don't like to leave any herbs in the vinegar, and don't like to add
  any for decoration, either, because they tend to add a funky taste
  that I don't care for if they sit long enough.
  
  From: mfaison@pen.k12.va.us (Michele L. Faison). Fatfree Digest
  [Volume 9 Issue 38] July 29, 1994 Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
 
MMMMM

Display Recipe for Import.