Rosemary & Lemon Balsamic Vinegar
- 1 tablespoon dried lemon peel
- 2-3 teaspoons dried rosemary
Black & Blue Lavender Balsamic Vinegar
- 6–8 blueberries
- 4–6 blackberries
- 2 teaspoons lavender buds
Hot & Spicy Balsamic Balsamic Vinegar
- 2–3 dried chilies
- 2–3 garlic cloves
- 1 teaspoon brown mustard seeds
- 1 teaspoon yellow mustard seeds
1. Choose a glass vessel to your liking. I keep a variety of used bottles on hand for purposes just like this. Sterilize and dry them.
2. Place your infusing agent of choice in the jar. If necessary, use a skewer or chopstick to press the items down into the jar.
3. Warm 1–3 cups of Balsamic vinegar until hot but not boiling (the amount used will depend on the size of your bottle; to know how much liquid your bottle will hold, pour a measured amount of water into it first and determine your vinegar quantity accordingly).
4. Transfer to a spouted container and pour over the infusing agents in the jar until full.
5. Store in a cool location out of direct sunlight (such as a cabinet or pantry) for two weeks, shaking the bottle every few days.
6. Strain the solids and discard (or compost). If desired, place a small amount of the initial infusing agents back in the jar for presentation. Label and use within three months.