Learning for Life: Flavored vinegars from wild berries and garden herbs

Flavored vinegars from wild berries and garden herbs

Flavored vinegars add variety to your meals and they are simple to make. The only ingredients you need are vinegars, herbs or berries, spices, and sugar. Our free publication, “Flavored Vinegars” explains the process for vinegars made with lemon-dill-peppercorn, herbs, and our local wild berries — raspberries, blueberries, and lingonberries. Edible flowers such as nasturtium and chive blossoms can also be used to flavor vinegars.

There are several types of vinegars that can be used- distilled white, apple cider, wine and champagne, and rice. Use only commercially produced vinegars as wine and rice vinegars contain some protein which provides an excellent medium for bacterial growth if not handled and stored properly.

Flavored vinegars take at least 10 days for the flavors to develop and about 3 to 4 weeks for the best flavor. Now is the perfect time to try flavored vinegars as many of the berries, herbs and flowers are available for harvest.

For more information on making flavored vinegars request our publication by calling 262-5824, dropping by at 43961 Kalifornsky Beach Road, or download the publication from our website at http://www.uaf.edu/ces/districts/kenai/.

Submitted by Linda Tannehill, UAF School of Natural Resources and Extension; Cooperative Extension Service, Health, Home and Family Development, Kenai Peninsula District.

More in Life

File
Minister’s Message: The power of small beginnings

Tiny accomplishments lead to mighty successes in all areas of life

A copy of “Once Upon the Kenai: Stories from the People” rests against a desk inside the Peninsula Clarion’s offices on Wednesday, Aug. 3, 2022, in Kenai, Alaska. (Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Hidden history

‘Once Upon the Kenai’ tells the story behind the peninsula’s landmarks and people

Artwork by Graham Dale hangs at the Kenai Art Center in Kenai, Alaska, on Tuesday, Aug. 2, 2022. These pieces are part of the “Sites Unseen” exhibition. (Jake Dye/Peninsula Clarion)
Apart and together

‘Sites Unseen’ combines the work of husband and wife pair Graham Dane and Linda Infante Lyons

Homemade garlic naan is served with a meal of palak tofu, butter chicken, basmati rice and cucumber salad. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Naan for a crowd

When it comes to feeding a group, planning is key

P.F. “Frenchy” Vian poses with a cigar and some reading material, probably circa 1920, in an unspecified location. (Photo courtesy of the Viani Family Collection)
Unraveling the story of Frenchy, Part 6

The many vital chapters in the story of Frenchy fell into place

File
Jesus, God of miracles, provides

When you are fishing or eating them, remember how Jesus of Nazareth used fish in some of his miracles

Sugar cookies are decorated with flowers of royal icing. (Photo by Tressa Dale/Peninsula Clarion)
Blooming sugar cookies

These sugar cookies are perfectly soft and delicious, easy to make, and the dough can be made long in advance

File
Minister’s Message: What God wants you to know

Do you ever have those moments when you turn toward heaven and ask God, “What do You want with me?”

Most Read