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Flavored vinegar will enhance the taste of your salads, and fruit flavored vinegar, if used in small amounts, will even make strawberries, nectarines and peaches, not quite ripe, taste wonderful. And these vinegars are quick and easy to make.

Rosemary Vinegar

2 1/2 cups of cider vinegar
6 to 8 tablespoons of chopped, fresh rosemary
some whole sprigs of rosemary

In a saucepan bring the vinegar to a boil. Meanwhile, put your chopped rosemary in a bowl. Pour the hot vinegar over it. Cover with a clean towel, and let it sit to infuse for 4 days. Strain and pour into clean bottle. Add one whole sprig of rosemary for decoration. Cork, and it’s ready to be used. Makes 2 1/2 cups


Tarragon Vinegar

Follow directions for rosemary vinegar, substituting tarragon for the rosemary.

Both of these herb vinegars are excellent for adding flavor to salad dressings and sauces. Try them and see if you don't agree!

Raspberry Vinegar

2 1/2 cups red wine vinegar
1 tablespoon pickling spice
1 lb. fresh or frozen raspberries

Pour the vinegar in a saucepan, adding the spice, and heat on low heat for 5 minutes. Do not boil. Pour the hot vinegar mixture over the raspberries in a bowl. Cover and let it sit in a dark place to infuse for two days, stirring once or twice. Remove the raspberries and strain the vinegar. Pour into a clean, dry bottle and seal with a cork. Wonderful on salads, and sprinkled sparingly on fruit. Use within 3 months. Makes 3 cups.

Orange Rind Vinegar

2 1/2 cups of white wine vinegar
rind of one orange

Bring the vinegar to a boil in saucepan. Pour it over the rind in a bowl. Cover and let it infuse at room temperature for three days. Strain and pour into clean, dry bottle. Add a fresh piece of rind for color. Makes 2 1/2 cups. Wonderful on fruit salads and in sauces.

You can make other flavored vinegars following the steps here, using your own favorite herbs. Enjoy!