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Burnet Vinegar

Burnet Vinegar has the taste of cucumber to it from using the herb called salad burnet.

Cooking Tips

5 tablespoons of chopped fresh Salad Burnet

3/4 cup (6 oz / 175 ml) white wine vinegar

Well in advance: wash the salad burnet leaves, shake and pat dry, then let stand for all the water to dry off them completely, an hour or two (or you may get white sediment.) Sterilize your jar or bottle. Bring the white wine vinegar to a simmer. Remove from heat, add the leaves, stir the leaves and squish them. Pour into your jar or bottle. Let cool, then seal. .Let stand in a dark place at room temperature for 2 weeks, shaking from time to time, then filter into another bottle.

You can also make it used dried salad burnet seed, which has been crushed.

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See also:


Acetic Acid; Acidulated Water; Acidulate; Arengga Vinegar; Balsamic Vinegar; Banyuls Vinegar; Black Rice Vinegar; Blueberry Vinegar; Borage Vinegar; Burnet Vinegar; Cane Vinegar; Champagne Vinegar; Cider Vinegar; Coconut Vinegar; Date Vinegar; Fennel Vinegar; Fig Vinegar; Herbed Vinegars; Horseradish Vinegar; Malt Vinegar; Mint Vinegar; Mother of Vinegar; Palm Vinegar; Peroxide and Vinegar Sterilization; Perry Vinegar; Pineapple Vinegar; Plum Vinegar; Raisin Vinegar; Raspberry Vinegar; Red Rice Vinegar; Red Wine Vinegar; Rice Vinegar; Seasoned Rice Vinegar; Sherry Vinegar; Suka Vinegar; Tarragon Vinegar; Verjuice; Vinaigre d'Orléans; Vinegar Pie; Vinegar; Whey Vinegar; White Balsamic Vinegar; White Vinegar; White Wine Vinegar; Yuzu Vinegar

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Bon mots

"You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?"

-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)

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