Directions:
- GENERAL NOTES: All vinegars are corrosive; be sure to use only glass jars; use cork, glass or plastic lids.
- After flavors mature, store vinegar in a cool, dark place.
- Vinegar will stay fresh & tasty for YEARS, depending on the ingredients used.
- TO MAKE HERB VINEGAR: Lightly crush herbs and peeled onion (pieces)- use a mortar & pestle or the flat side of a large knife on a cutting board. Place crushed ingredients in clean glass jar with a WIDE neck.
- Slowly heat vinegar until WARM; pour into jar with herbs & onions, filling jar to the top. Seal and place in SUNNY window.
- Let vinegar mature for 2 weeks; shake daily & taste periodically (add more spices if necessary; then allow to sit longer).
- When vinegar has reached desired taste, filter through cheesecloth layers; pour into clean bottle; add FRESH herbs & spices for decoration and flavor; seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.28 Kcal (470 kJ) | ||
| Calories from fat | 11.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 2% | |
|---|---|---|---|
| Sodium | 13.78mg | 1% | |
| Potassium | 367.75mg | 8% | |
| Total Carbs | 18.39g | 6% | |
| Sugars | 8.39g | 34% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 1.4mg | 8% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.44 Kcal (157 kJ) | ||
| Calories from fat | 3.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Sodium | 4.59mg | 1% | |
| Potassium | 122.61mg | 8% | |
| Total Carbs | 6.13g | 6% | |
| Sugars | 2.8g | 34% | |
| Dietary Fiber | 1.45g | 17% | |
| Protein | 1.24g | 7% | |
| Vitamin C | 7.5mg | 37% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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