Flavored vinegars

I miss working with my clients and the many horticultural-therapy activities I used to lead at Ann’s Place in Danbury. But every so often I get motivated to crack open my old playbook. The other day, I noticed that I had a spare half gallon of white vinegar in the cupboard as well as a ton of extra berries and herbs. Time for flavored vinegar.

It is the perfect season for this as blueberry season is ending and the blackberries are heavy and plentiful, weighing down its plant’s drooping stems. In addition, my herb garden is bursting with parsley, thyme, rosemary, and oregano as well as other flavorings.

I first harvest and gently clean my herbs and fruits. I decide to make two types of flavored vinegars: blueberry/blackberry and P.O.R.T. (parsley, oregano, rosemary, and thyme). Since I am not working with 15 to 20 clients, I don’t need my 3-gallon stainless-steel pot to warm the vinegar. (When working with vinegar you must always use non-reactive materials like stainless steel or glass.)

I warm the vinegar to 200 degrees F in a glass measuring cup in the microwave and then pour it into two mason jars filled with my mixtures. Capping them off, I give them a shake. Within 30 minutes the fruits and herbs start to infuse their flavors into the now-colored vinegar. The blackberries, in particular, lose their darkness becoming a creamy, pale white.

They should be ready for tasting in about a month. I can’t wait.