The threat of rain forces me to transform my garage into classroom for my Ann’s Place clients. Given the heat, it turned out to be a good decision for my session on flavored vinegars.
“Before we start with flavored vinegars, I’d like all of you to try some of the artisanal vinegars that I make with a bacterial mother,” I start. I then tell them about the differences between industrially produced vinegars and the ones they will be sampling soon. They are both enthralled and a little weirded out. But any trepidation disappears once they start to taste these sour and tart concoctions.
“Wow, this is great!”
“You can really taste the peach.”
“Black and blueberry vinegar is my new favorite.”
After everyone gets their fill (and a promise from me for a sample mother), we start working to create a flavored vinegar. I give them a cheat sheet with recipes and curing instructions.
“Listen carefully,” I say. “We have basil, oregano, thyme, parsley, sage, rosemary, garlic, blackberry, blueberry, mint, dill, red pepper, rosemary, orange peel, cloves, bay leaf, lemon balm and verbena, hyssop, chives, cilantro, nasturtium, cinnamon, and lavender.
“Look at the mixtures and think about the types of flavors you want imparted to your vinegar,” I say.
As my clients form a scrum around the potential vinegar additions, I go to the kitchen and turn down the heat on the vinegar that has been simmering and bring the stainless steel kettle back to the garage.
“If you try this on your own, always heat the vinegar in a non-reactive pot, like stainless steel or glass. The heated vinegar helps capture and diffuse the flavors of whatever you place into your jar,” I say.
I carefully ladle the heated and pungent liquid into the jars of my clients. For some mixtures, the liquids immediately changes color. For others, it is a more subtle transformation.
“It will take 2-4 weeks before your vinegar is ready,” I say. “Strain it once and then decant it into the other bottle that you can now decorate.”
My clients shake their heads and start to label their decanters.
