Posted in Homestead Kitchen

I recieved these in my inbox today . They sound so fresh and inviting I wanted to share them.

Grandma Rosie

Blueberry Vinegar

3/4 cup fresh blueberries
white vinegar, to fill

Crush blueberries and put into half pint jar. Fill with white vinegar. Cover and
let stand in a cool place for 3 days.

Strain and fill bottle or leave in for a stronger flavor.

Makes: 1 half pint
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Chive Vinegar

chives, length of jar height or 1" lengths
1 lemon peel, 1" square
4 peppercorns
3 mustard seeds
white vinegar, to fill

Fill pint jar loosely with chives. Add lemon peel, peppercorns and mustard seeds.
Fill with vinegar. Cover.

Let stand in cool place for 4 weeks. Strain into pretty bottle. Two or three
lengths of chives can be left in botle for looks.

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Herb Vinegar

2 cups white cider or wine vinegar
1/2 cup chopped fresh herbs, basil, rosemary or tarragon thyme or oregano
3 to 4 whole garlic cloves, optional
1 fresh herb sprig per bottle, optional
1 whole red or green chili per bottle, optional

Place the vinegar in a non-aluminum saucepan and bring to a boil. Place the
chopped herbs in a clean, hot glass jar. Add the garlic. Pour the hot vinegar
over, cover and place in a cool, dark place for 5 days, stirring once a day.
Strain. Add the sprigs of fresh herbs and chili for a zestier taste and garnish.

Store in a cool, dark place for up to 2 months. Refrigerate for longer storage.

Makes: 2 cups
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 Italian Vinegar

2 sprigs fresh rosemary
2 sprigs fresh oregano
1 sprig fresh sage
2 sprigs fresh basil
1 garlic clove
1 tablespoon black peppercorns
1 pint white wine vinegar

Sterilize a glass bottle.

Insert spices in bottle. Add vinegar.

Let the mixture rest in a dark cabinet or closet for at least a month.

Makes: 2 cups
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Tarragon Vinegar

4 sprigs of tarragon, about 5 inches each
1 garlic clove, peeled
2 lemon peel, 1 inch square
2 black peppercorns
5 white vinegar, to fill

Fill pint jar carefully with tarragon, without bruising. Add garlic clove,lemon
peel and peppercorns.

Fill jar with vinegar. Cover. Let stand in a cool place for 4 weeks. Strain.

Return 1 sprig of tarragon to bottle for looks. Keeps at least 1 year.

Makes: 1 pint