Make Flavored Vinegar with Our Kit
Share some as gifts; store some in your pantry
Make three types of vinegar with the Artisan Vinegar Making Kit. From left, Orange, Lemongrass & Star Anise, Rosemary Peppercorn, and Tarragon
BEAUTIFUL, delicious restaurant salads often feature special flavored vinegars that would be great to replicate at home. Even if you don’t know much about different kinds of vinegar, you can get delicious results with the Artisan Vinegar Making Kit.
Components of the Artisan Vinegar Making Kit
The kit contains everything you need to make your own fancy, flavored vinegars. Even opening the box smells wonderful because it’s full of herbs and spices, organic red wine, white wine and rice vinegars, plus recipes and pretty bottles with corks. Even some of the tools are included. The simple instructions are easy to follow, too. Start to finish, I made six bottles of infused vinegar in about 45 minutes. It’s a great project to do with kids, and the results make perfect gifts, if you can bear to give them away.
Using a folded-paper funnel to add dried herbs.
Filling the narrow-necked bottles can be tricky. To add herbs, fold a piece of clean paper and pour the herbs onto it. Place the end of the fold at the mouth of the jar and tap the paper to pour the herbs. Use the enclosed funnel to add the hot vinegar to within 3/4" of the top. If you accidentally overfill, use a drinking straw to remove the excess.
Orange, Lemongrass & Star Anise Vinegar has a wonderful mix of flavors for Asian cooking, marinade and salads, especially coleslaw. Tip: Because the spices are bulky, it’s easier to make this in a clean canning jar. When it’s done steeping, strain the vinegar into decorative bottles. If you want to make it directly in the jars, chop the orange peel into small pieces and break up the star anise. These will swell to at least double in size as they absorb the vinegar.
Rosemary Peppercorn Vinegar packs a wallop that pairs well with beef and earthy vegetables, such as beets and steamed greens. The red wine vinegar base adds color and depth to vinaigrettes, too. For a milder flavor, I reduced the peppercorns by half.
Tarragon Vinegar is perfect for chicken marinades and vinaigrettes. The kit contains 4 tablespoons of dried tarragon that I split between the two bottles. This recipe is as easy as it gets and the classic flavor lends itself to many dishes. Try it in a cold bean salad or mix it with olive oil as a bread dip.
After the vinegars have steeped for four weeks, strain them through the dampened cloth (included in the kit) into a clean measuring cup. Empty all the herbs and spices out of the bottles and clean them thoroughly, along with the corks. Pour the finished vinegars back into the bottles, cork and store in the fridge for up to a year.
When paired with homemade labels, the finished vinegars make great gifts. Labels by Kate Whitman