Herbs or spices suspended in vinegar are eye-catching as well as delicious, and an excellent way of preserving herb flavours. For the best combination of flavour and a preserve that is visually attractive, use both herbs and spices whole.
Flavoured vinegars are a cook's standby. Mixed with an equal volume of olive or sunflower oil, they make excellent salad dressings. You can also add them to sauces and gravies and use them for pickling and making mustards. Two Tablespoons added to a light stock for poaching fish or to the water used for boiling meat will lighten and improve the flavour.
You can use almost any herb to make a herb vinegar, but the most popular are garlic, mint, tarragon, thyme, basil, dill, fennel, and rosemary. Spices most frequently used include whole dried chillies, whole coriander seeds, dill and fennel, and caraway seeds. You can also use pickling spice, which is based on mustard seeds and includes pepper, cloves and chillies.
Herbs and spices added to preserves are essential to their keeping qualities and their flavour, whether you are making chutneys, pickles, jellies, or bottled vegetables.
HERB VINEGAR:
Make this vinegar with one of the herbs listed above.
17.5 fl oz (500 ml) bottle of white wine vinegar
4 large sprigs of your chosen herb, or 4 peeled garlic cloves
Pour off a little vinegar from the bottle (Save this). Push in two herb sprigs. Top up with the reserved vinegar if necessary. Reseal the bottle. Leave on a sunny windowsill for 2 WEEKS.
Change the herb sprigs for fresh ones.
The vinegar is now ready for use. It is possible to keep herb vinegar in a sealed bottle for 2 YEARS.
VARIATION:
Lemon Vinegar you use only half a lemon, finely chopped, including the rind and pith.
SPICE VINEGAR:
Whole spices will keep this vinegar clear and attractive.
One 17.5 fl oz (500 ml) bottle white wine vinegar
6 dried chillies or, 2 Tablespoons bruised whole spice, such as coriander
The method is the same as for herb vinegar (but after steeping on the windowsill, strain the vinegar and add no further spices.
VARIATION:
For a fast spice vinegar, put the spices and vinegar into a heat-proof bowl over a pan of cold water. Bring to a boil and take out the bowl. Leave it to cool for about 2 HOURS, before using the vinegar.
HERB AND SPICE OILS:
These are ideal for salad dressings, although you can also use for saut�ing and stir frying. The best herbs to use are basil, dill, rosemary, and thyme. The most suitable spices are dried chillies, coriander, dill and fennel seed, and mustard seed. Use a good quality mild oil.
FLAVOURED OIL:
You can use any herbs or spices listed before.
One 17.5 fl oz (500 ml) bottled olive oil or sunflower oil
4 herb sprigs or) 4 garlic cloves or) 6 whole dried chillies, or) 2 Tablespoons whole spices
Pour a little oil from the bottle (save it)
Put two herb sprigs or all the garlic or whole spices. Top off with the saved oil if necessary.
Leave the bottle on a sunny windowsill for 2 WEEKS.
Change the herb sprigs for fresh ones.
The spice oil can be strained if wished or is now ready for use and should be consumed within THREE MONTHS.
SUGAR-FREE CHUTNEY:
Most chutneys and bottled sauces are thick and opaque, with ground spices added in large quantities to preserve and flavour them. The long cooking time mellows their flavour further.
The following chutney is thick and dark.
1 lb (450 g) cooking apples
1 lb (450 g) pressed dates
8 oz (250 g) onions
3 oz (90 g) raisins
2 oz (60 g) apple butter
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
A pinch ground cloves
A pinch of ground cinnamon
A pinch of ground nutmeg
1/2 pt (290 ml) cider vinegar
Peel, core, and chop the apples.
Finely chop the onions and dates.
Mix all the ingredients together in a large saucepan or preserving pan.
Bring them slowly to the boil and simmer, uncovered, for about 45 minutes or until the mixture is thick, stirring frequently.
While still warm, put the chutney into warm jars and seal. Leave for 1 MONTH before opening.
*This can fill approximately three 1 lb (450 g) jars*
MIXED FRUIT AND MINT JELLY:
Adding herbs such as mint or thyme to fruit jellies will produce a sweet relish that is good with foods as cold meats.
2 lb (900 g) dark purple cooking plums
4 lb (1.8 kg) dessert apples
1 lb (450 g) cooking apples
4 lb (1.8 kg) Italian Plums
2 pt (1.151) water
1 lb (450 g) Brown Sugar per 1 pt (575 ml) strained liquid
1 1/2 oz (40 g) mint leaves
Half and stone the plums.
Wipe and chop the apples, including the cores.
Cut slits round the Italian plums
Put the fruits into a large saucepan or preserving pan with the water.
Bring them to a boil and simmer gently until they are soft, about 1 1/2-2 HOURS.
Skim off as many plum stones as possible during cooking time.
Strain everything through a jelly bag and measure the liquid. Return it to the cleaned pan.
Weigh out the sugar and warm it in a low oven for 5 minutes.
Bring the liquid to a boil. Stir in the sugar and keep stirring until it has dissolved.
Boil until setting point is reached.
Take the pan from the heat and cool the jelly until it is lukewarm. Stir in the mint, making sure it is evenly distributed.
Pour the jelly into pots. Cover it with waxed paper circles. Cool it completely and cover with cellophane circles or lids.
Fills Approximately three 1 lb (450 g) jars.
