Flavored vinegars

Few liquids enhance the flavor of foods better than a flavored vinegar.  A bit of vinegar drizzled over seafood, added to sauces, or used in salad dressings make each food a tasty treat. 

Flavor combinations

White wine
Blueberries & basil
Cilantro, jalapeno, and lime

Red wine
Oregano, rosemary, & thyme
Garlic, chives, & chervil 

Apple cider
Lemon & dill

The word 'vinegar' comes from the French word meaning "sour wine." However, vinegars are actually fermented fruit juices or grains. 'Raspberry vinegar' is made from raspberries. Wine vinegar comes from grapes, cider vinegar is from apples, and malt vinegar is from malted barley.

Kitchen secrets of the vinegar ladies
by Dixie Anderson Tami Feulner.
Sandy, Utah : Silverleaf Press, c2006.
Here's the secret ... Vinegar is the magical elixir that can turn almost any meal into a gourmet delight! With both recipes for killer dishes and recipes for the exotic vinegars that make them possible, this is a cookbook like no other. Imagine herbal vinegars, vegetable vinegars, fruit vinegars, spicy vinegars and more-in beautiful bottles in your kitchen. Now imagine succulent dishes made from these vinegars-salsas, gazpachos, chilis, barbeque spare ribs, pastas, soups, salads, marinated veggies, and even cake!
Gourmet vinegars : the how-tos of making & cooking with vinegars
Marsha Peters Johnson.
Portland, Or. : Sibyl Publications, 2002.
Make your own gourmet vinegars with the simple, clearly explained recipes in this book. The 57 economical, giftable, incredibly delicious berry, fruit, flower, herb, spice, and vegetable vinegars include: Sweet Basil with Blueberry, Chives and Chilies, Tarragon, Mixed Herbs, Strawberry with Spices, and Lime Vinegar. Enjoy outstanding recipes such as: Oregon Blueberry Chicken, Shallot Marinade, Papaya Chutney, Garlic Festival Gazpacho, and Raspberry Cooler.
Oils and vinegars
Jean-François Plante ; photographs, Tango.
Buffalo : Firefly Books, 2000, c1999.
More than 90 recipes portrays the endless flavor possibilities of oils and vinegars and how to use them to enhance the taste of meat, fish and vegetable dishes.
Balsamico! : a balsamic vinegar cookbook
text & recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Richard Jung.
Berkeley, Calif. : Ten Speed Press, 1999.
This encore to the bestselling "Parmigiano!" weds evocative location photography and rustic food photos with 50 recipes for openers, sides, pastas, main courses, and desserts. Full-color photos.
The balsamic vinegar cookbook
by Meesha Halm ; photography by Noel Barnhurst.
San Francisco : Collins Publishers San Francisco, 1996.
An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines. For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.
Clare Gordon-Smith ; photography by James Merrell.
Philadelphia : Courage Books, c1996.
  1. Includes index.
  2. "Easy, imaginative, and delicious recipes for appetizers, salads, entrees, and more"--Cover.

The strength of each vinegar is an important variable. The standard vinegar has about 5 percent acetic acid content. There are some vinegars that contain as little as 4 percent acetic acid. The higher the acetic acid content in a vinegar, the longer it will stay fresh.

To make flavored vinegars, cooks begin with a common vinegar such as such as plain white distilled vinegar, apple cider, red or white wine, malt, rice, or balsamic vinegars.  Other ingredients are then added to provide the distinctive flavor and aroma.  Popular ingredients include berries fruits, herbs, and vegetables. 

The creative cook is always looking for new ingredients.  Edible flowers, such as nasturtiums, add both a delectible flavor and a beautiful color to a homemade vinegar.

Next the flavored vinegar is aged to develop its full flavor.  After aging,the flavored vinegar is poured into decorative bottles.  Give your friends a bottle of your favorite with the recipe attached.

Article by: St. Louis Public Library staff