Sauce & Pickle Recipes > Burnet Vinegar
3/4 pint white wine vinegar
(see measure conversions for more information)
- Bring the vinegar to the boil in a saucepan and pour over the burnet in a large basin.
- Mix well squashing the leaves as much as possible.
- Cool and pour into a suitable jar or bottle.
- Cork.
- Keep for two weeks shaking thoroughly every few days.
- After the two weeks strain the vinegar and rebottle it.
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How to make burnet vinegar:
This is an unusual herb vinegar, easily prepared at home and useful for adding extra flavor to dressings and other suitable dishes. (Salad) burnet has a strong cucumber taste and is therefore good with any fish and salad dishes.
Ingredients
10 tablespoons chopped burnet leaves3/4 pint white wine vinegar
(see measure conversions for more information)
Method
- Using a mortar and pestle or a wooden spoon and bowl crush the burnet leaves.- Bring the vinegar to the boil in a saucepan and pour over the burnet in a large basin.
- Mix well squashing the leaves as much as possible.
- Cool and pour into a suitable jar or bottle.
- Cork.
- Keep for two weeks shaking thoroughly every few days.
- After the two weeks strain the vinegar and rebottle it.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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