I am a member of The Evening Herb Society at my local Botanical Gardens. We have meetings every month and our meeting in November is always a “make herbal vinegars” night. We all bring in bottles and any herbs we have to share. The club also gives us herbs. The French herbs make a nice vinegar. Lemon grass is a good one. Lemon peel and garlic is a nice light vinegar for salads also. Try using champagne vinegar.

Here are some dressings that I use if anyone is interested.

Balsamic Vinegar, Olive Oil and Lemon – good on Tofu and Chicken Salads

White Vinegar, Lemon Juice and Olive Oil – good on Garden or Greek Salads

Vinegar, Fresh Herbs and Garlic – Good on a variety of salads or sandwiches

Lemon, Vinegar and herbs – good on onion and tomato salads

I usually use these on salads or sandwiches but my husband likes to use them on the barbecue as well.

I have also added flavored vinegars to sandwiches as well as a marinade for tough meat cuts.

I HAVE A GREAT SUGGESTION WITH VINEGAR THAT I MADE TODAY. I ADD LIME, VINEGAR, SALT, AND CUCUMBER TO MAKE A GREAT SNACK FOR MY KIDS AND ME.

I will try this week and let you know

I am sure I will like doing this. If anyone has any suggestions I would welcome them. I have tried the vinegar with tarragon and basil.

This sounds great, friends already think I’m strange because I add vinager to my sandwiches instead of mayo.

My challenge will be purchasing the cheesecloth, or at least remembering to. i look forward to this new look toward life as a challenge within itself…good luck to all

My challange will be deciding what to infuse my vinegar with…and finding a bottle. Nothing is growing here yet so Im going to have to go grocery shopping. I will try some ideas out for marinading chicken…or maybe fish