Vinegars flavored with herbs are easy to make at home and will add piquancy to casseroles, dressings, marinades, sauces and soups. Choose a cider, sherry or wine vinegar, and marry it with either one herb or several. When combining flavors, consider the strength of each: tarragon, for example, might well be overpowered by chillies but can be enhanced with a few green peppercorns or some garlic.
The herbs must be fresh and picked before they flower. Leave them to macerate for two weeks then remove from the vinegar: they will deteriorate if left too long. Herb-flavored vinegars can be stored for up to a year, providing they are kept in a cool, dark place. This will help to preserve the flavor and prevent fermentation.
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Asian Recipes **
