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🍽️ Aromatic Vinegar and Oil Variations

880 kcal · 30 min · 4 servings

Ingredients

• 0.5 l olive oil
• 6 garlic cloves
• 1 untreated lemon
• 1 l cold-pressed olive oil
• 2 sprigs fresh rosemary
• 1 untreated lemon (a slice)
• 6 red chili peppers
• 3 coarsely chopped garlic cloves
• 1 l cold-pressed olive oil
• 2 tsp mustard seeds
• 1 white wine vinegar
• 1 bunch fresh tarragon
• 1 dill flower (or 1 handful dill tips)
• 2 tsp mustard seeds
• 2 small shallots
• 1 white wine vinegar
• 1 raspberry (or 350g fresh)
• 1.5 l good white wine vinegar
• 100 g fresh raspberries (for the finished vinegar)

Instructions

1. 1. Finely grate the lemon zest.
2. 2. Mix the lemon zest with the oil.
3. 3. Lightly crush the garlic cloves once.
4. 4. Stir the garlic pieces into the oil.
5. 5. Pour the mixture into bottles.
6. 6. Seal the bottles tightly.
7. 7. Let the mixture infuse for about 14 days.
8. 8. Place rosemary sprigs and lemon slices in a bottle.
9. 9. Fill the bottle with oil.
10. 10. Store the bottle in a cool place.
11. 11. Let the mixture infuse for at least 2 weeks.
12. 12. Wash the chili peppers.
13. 13. Place the chili peppers together with the garlic in a bottle.
14. 14. Add the mustard seeds.
15. 15. Fill the bottle with oil.
16. 16. Store the bottle in a cool place.
17. 17. Let the mixture infuse for at least 2 weeks.
18. 18. Wash the tarragon.
19. 19. Shake the tarragon dry.
20. 20. Place the tarragon in a bottle.
21. 21. Fill the bottle with white wine vinegar.
22. 22. Let the mixture infuse for at least 2 weeks.
23. 23. Wash the dill.
24. 24. Shake the dill dry.
25. 25. Peel the shallots.
26. 26. Place the dill together with the shallots in a bottle.
27. 27. Add the mustard seeds.
28. 28. Pour the vinegar into the bottle.
29. 29. Let the mixture infuse for at least 2 weeks.
30. 30. Wash the raspberries carefully.
31. 31. Pat the raspberries dry.
32. 32. Let the frozen raspberries thaw.
33. 33. Fill the liter bottles with raspberries.
34. 34. Fill the bottles with white wine vinegar.
35. 35. Seal the bottles tightly.
36. 36. Let the bottles stand until the vinegar turns pink.
37. 37. This takes about 14 days.
38. 38. Filter the raspberry vinegar through a fine mesh sieve.
39. 39. Discard the fruit.
40. 40. Pour the vinegar into pretty bottles.
41. 41. Add the remaining fresh fruit.

Nutrition per serving

• kcal: 880
• Protein: 2 g · Fett/Fat: 98 g · Carbs: 8 g