Search for anything:

Herbed Chili Vinegar - Rhp

chili, spice, sauces, herb

1 1/2 gal fresh herbs: salad burnet, lemon ba; lm, and marjoram, or-
1 1/2 gal lemon thyme, chives, and tarragon,; or-
1 1/2 gal rosemary, thyme, basil, and oregano
6 centiliter to 8 cloves garlic; peeled and crushed
2 to 3 fresh jalapenos or serranos; slashed
1 small onion; sliced
3 gal cider vinegar
1 dried red chillies
1 sprigs of rosemary or other herbs

: Place the herbs and vegetables in a 3-gallon pickling crock or non- reactive container; press with a wooden spoon to bruise. Pour the container full of vinegar. Cover the container with plastic wrap. Mark with the date. : Three weeks later, remove the wrap and strain the vinegar through muslin, coffee filters, or two layers of paper towel. Sterilize enough bottles (pretty wine bottles) to hold 3 gallons. Place a dried red chilli and a sprig of rosemary (other herbs will serve) in each bottle. Using a funnel, fill each bottle to within 1 inch of the top. Cork, using a wooden mallet to seat the cork firmly. Store as you would pickles, etc. : Use this vinegar in salads, on vegetables, in salad dressings, or to marinate meats. _Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing, Inc. ISBN 0-02-502251-2 Typos by Jeff Pruett. From: Neysa Dormish Date: 04 Feb 97 National Cooking Echo Ä

Yield: 3 gallons

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU