Flavored vinegars give a real lift to salads and other vegetable dishes but, in view of their acidity, they should be used only in sparing quantities unless otherwise directed. It is always advisable to use a good quality vinegar of you preparations.


Wine and cider vinegars have quite different flavor; brown malt vinegar, because of it caramel color agent, will always give a darker color to your pickles, relishes and chutneys than white malt vinegar. Both are of the same strength, so they are interchangeable in recipes it just depends on your own preferences. Fruit vinegar can , of course, be sweet and fragrant. The following three recipes are for acidic vinegars which depend for their flavors on readily available, spicey, pungent vegetables. These vinegars can be used in the preparation of vinaigrette.


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