Tea Infused Vinegar

The tea-infused happiness continues with this really simple and useful staple!

I took 2 1/4 cups of apple cider vinegar and brought it to a boil. I added 4 tsp of our Darjeeling tea and removed the pot from the heat. The tea steeped until the mixture was cool and then I strained the mixture several times through coffee filters, although cheesecloth would work as well. I wanted to make sure the liquid was crystal so that the mixture would last for several months. Tea Magazine recommends using this vinegar for deglazing pans, finishing sauces, or in a vinaigrette dressing. I really like with a bit of olive oil and some bread! It’s definitely strong enough to add to one of my favorite salads… baby greens, apple and pear chunks, blue cheese, and pine nuts.IMG_4111 IMG_4113

Or you can try this recipe from Tea Magazine:

5 cups tea infused vinegar

2 tsp honey

1 tsp minced shallot

1 minced garlic clove

1 tbsp chopped fresh herbs such as thyme, sage, and/or tarragon

1/4 tsp sea salt

1/4 tsp freshly ground pepper

1 cup vegetable oil

Combine vinegar, honey, shallots, garlic, herbs, salt and pepper in a bowl and whisk. Drizzle in oil while whisking gently. Pour on your salad or store in an airtight container in the refrigerator for up to 5 days.

I’ve poured the vinegar into cute jars and topped with a little Christmas fabric to hand out as gifts to my kitchen-friendly friends this Christmas. Shhhh, don’t tell anyone!IMG_4108 IMG_4150 IMG_4155

Previous Post
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: