Sunday, September 15, 2013
One of my good friends entered 2 of my homemade vinegars in the Fair, and I won a Blue ribbon for the Chive Blossom Vinegar, and a 2nd Place Ribbon for the Ruby Basil Vinegar!
I use champagne vinegar as a base, but it's expensive ($40/half gallon with S/H). So over this winter, I plan to buy some inexpensive champagne and make my own champagne vinegar. It takes about 5-6 months for champagne to mature into vinegar, but during that time I have no herbs growing in the garden anyway.
Right now I have some tarragon vinegar brewing, with a touch of garlic in it, and plan some chive (not the pretty pink chive blossom) vinegar later, but before frost.
I did make some fruit vinegars, raspberry, cranberry, and blackberry and still have frozen arils of pomegranate to use. It's amazing what a splash of a fruit vinegar does for meats and vegetables.