Flavoured apple cider vinegar
Apple cider vinegar gives foods a unique taste that may not appeal to everyone. This is where seasoning vegetables and herbs come to the rescue. Preparing flavoured vinegars is limited only by your imagination and taste preferences.
60 g chopped herbs, garlic or shallots
0.5 l apple cider vinegar
whole sprigs of fresh herbs
Apple cider vinegar goes well with dill, lemon balm, mint, basil, parsley, celery, sage, rosemary, marjoram, oregano and thyme.
Place 60 g of chopped herbs in a heat-resistant glass container or bottle. Alternatively, you can also use the same amount of garlic or shallots. Bring 0.5 litres of apple cider vinegar to the boil and pour over the herbs. Seal the container and let the vinegar absorb the flavours or at least 2 weeks, shaking occasionally. Drain and pour into another bottle with new fresh herbs in the form of whole sprigs. Store sealed in a cool place. For immediate use, you may add the herbs without heating the vinegar, storing it in a warm place for a few days; however, it will not keep as long when prepared in this way.