Ingredients
- 1-quart glass jar with lid
- 1–2 cups berries or chopped fruit, or 3–4 sprigs fresh herbs, or a combination
- 1 teaspoon to 1 tablespoon whole dried spices (optional)
- 1 pint vinegar (preferably distilled white or cider)
- 1 cup infused vinegar
- ½–1 cup sugar
- seltzer water
Instructions
Infused Vinegar
Sterilize the jar by submerging it in boiling water for 10 minutes, then remove. Add flavorings to empty jar. Bring vinegar just to a boil and pour into jar. Cover jar with a piece of waxed or parchment paper to prevent lid corrosion. Screw on lid. Give the jar a good shake and set it in a cool, dark place for at least a few days and up to one week, shaking daily. Strain vinegar through a fine-mesh sieve. Return vinegar to the cleaned, re-sterilized jar or other decorative food-grade bottle. Vinegar keeps in a cool, dark place for 3–4 months or refrigerated for 6–8 months.
Shrub
A tasty, refreshing way to enjoy your infused vinegars.
In a small saucepan, warm vinegar and sugar, stirring to dissolve sugar. Remove from heat and let cool to room temperature. Add two tablespoons of this syrup to a tall glass filled with ice, and top with seltzer.
