Spring is a great time to infuse your bottled goods with the fresh flavors of the season’s herbs. As with vinegar-making, all infusions take is time. And you end up with condiments that can turn an ordinary dish into something truly unique. Plus, they make terrific and thoughtful gifts and wedding favors.
Fermented Infused Vinegars
4 cups vinegar (red wine, white wine, or apple cider)
1 cup fresh herbs of your choice (chives, chervil, tarragon, and parsley are all available in spring)
1 clove garlic (optional)
Zest of 1 lemon in large strips, not grated (optional)
This is merely a basic infused vinegar recipe using springtime herbs. Use your imagination and what is in season throughout the year to create your own signature products, like berries and basil in summer, rosemary and sage in autumn and winter. Experiment with dried herbs and spices.
This recipe is excerpted with permission from "Fermented: A Four Season Approach to Paleo Probiotic Foods" by Jill Ciciarelli (Victory Belt Publishing).