[Sca-cooks] Flavored vinegar

[Elaine Koogler]

Robin wrote:

> I'm thinking of making some flavored vinegar, probably rose vinegar.  
> The "Obra de Agricultura" says it can be made with dried roses.  That 
> suits me, because I can buy food-safe rosebuds in the health food 
> store, and I don't have a source of pesticide-free fresh roses.
>
> The "recipe" calls for steeping the roses in the vinegar, and leaving 
> the bottle in a sunny place for 40 days.  This seems similar to modern 
> recipes I've seen for homemade herb vinegars.
>
> Any comments?  Is this a safe method, assuming that I sterilize the 
> bottle first?
>
Speaking of vinegars...I acquired a couple of really unusual and nice 
ones last week.  One is a pomegranite balsamic, the other blood orange 
vinegar.  I tried the latter as a marinade for a pork 
roast.....yummmmmmmm.  I also have an apricot-ginger mustard that I want 
to try on a pork roast as well. 

Kiri