Herbal oils and fruity vinegar simply homemade

Herbal oils and fruity vinegar - Simply homemade
The dressing is the icing on the cake for every salad. Vinegar and oil can also be easily prepared and spiced up with spices, herbs and fruits. The result convinces by its naturalness and is also visually an eye-catcher.

For the production of herbal oils, the plants come whole or crushed in a clean bottle and are filled with the desired oil. The best choices are tasteless oils such as sunflower, rapeseed and soybean oil. One liter of oil is expected to include a handful of herbs such as oregano, marjoram, sage, thyme or rosemary. They must be dry, as moisture reduces their durability. Ideal are herbs from their own garden, which are combined according to taste with other ingredients such as garlic, chili or peppercorns. Keep the bottle tightly closed in a cool, dark place. It takes about four weeks for the aromatic substances of the herbs to pass into the oil.

Herbal oils are very easy to prepare by yourself. Image: Floyden - fotolila

Rosemary, tarragon, thyme and basil are sprinkled with white wine vinegar for a herbal vinegar. Again, the bottle must be tightly closed. Now let two weeks on the sunny windowsill, filter and store dark. For small herb particles you can add vegetable carrageenan (E 407) for stabilization, so that the herbs do not settle on the bottom of the bottle.

A fruity vinegar succeeds with raspberries, blackberries and currants. They are placed in a jar and doused with vinegar essence until completely covered. The approach has to take three to four weeks in a warm, dark place. Then the vinegar is filtered through a sieve, whereby the fruits are expressed well. Finally, top up the fruit vinegar in a ratio of 1 to 3 with water.
Homemade apple cider vinegar needs more time: 1 kg of organic apples are cut into pieces with the shell and core casing and placed in a large bowl. Fill with cold water to 3 cm above the apple mass and mix with a handful of sugar. Then cover with a clean kitchen towel and place in a cool place - stirring daily.

After a week, a white foam has formed. Pour the broth through a kitchen towel and fill the liquid into large glasses, cover with kitchen papercloth and place in a warm place. After six weeks, the vinegar can be bottled. Well closed and in a cool place it ripens for another 10 weeks, until the vinegar convinces with its fine sour freshness. Heike Kreutz, aid.