Better Homes & Gardens had a short piece on asparagus vinegar. First they
called the flavor subtle, and then they said it should be used in little
bits as a condiment to liven up certain foods.

This seeming incongruity was explained by the price -- a bottle with a
little over 8 ounces costs $37.

So I got to thinking -- how hard can it be to make asparagus vinegar? I'm
thinking about trying it. Any ideas on how I should go about it? I'm
thinking of starting with raw asparagus cut in small pieces and adding white
vinegar. Bring it to a boil, then let it steep in the frig for a couple
weeks before draining off and then straining the vinegar.

Do you think this would work? Would it be better to start with cooked
asparagus? Should I use white wine vinegar instead?

Anny

Anny Middon wrote:

Better Homes & Gardens had a short piece on asparagus vinegar. First they
called the flavor subtle, and then they said it should be used in little
bits as a condiment to liven up certain foods.

This seeming incongruity was explained by the price -- a bottle with a
little over 8 ounces costs $37.

So I got to thinking -- how hard can it be to make asparagus vinegar? I'm
thinking about trying it. Any ideas on how I should go about it? I'm
thinking of starting with raw asparagus cut in small pieces and adding white
vinegar. Bring it to a boil, then let it steep in the frig for a couple
weeks before draining off and then straining the vinegar.

Do you think this would work? Would it be better to start with cooked
asparagus? Should I use white wine vinegar instead?

Anny

I'd definitely use white wine vinegar, it has a softer taste. May even consider
going whole hog and using rice wine vinegar, which is a bit sweeter tasting. Be
sure to get rice vinegar that is standarized at 5%.
I make asparagus pickles this month. Think just vinegar would be a waste of good
asparagus. Unless they actually "brewed" the asparagus, like making wine
vinegars. Hm. Make pickles, then use the liquor. I grow my own herbs and
tarragon and basil added are both good. Oregano is too strong.
Edrena

The Joneses wrote:
Anny Middon wrote:


Better Homes & Gardens had a short piece on asparagus vinegar. First they
called the flavor subtle, and then they said it should be used in little
bits as a condiment to liven up certain foods.

This seeming incongruity was explained by the price -- a bottle with a
little over 8 ounces costs $37.

So I got to thinking -- how hard can it be to make asparagus vinegar? I'm
thinking about trying it. Any ideas on how I should go about it? I'm
thinking of starting with raw asparagus cut in small pieces and adding white
vinegar. Bring it to a boil, then let it steep in the frig for a couple
weeks before draining off and then straining the vinegar.

Do you think this would work? Would it be better to start with cooked
asparagus? Should I use white wine vinegar instead?

Anny


I'd definitely use white wine vinegar, it has a softer taste. May even consider
going whole hog and using rice wine vinegar, which is a bit sweeter tasting. Be
sure to get rice vinegar that is standarized at 5%.
I make asparagus pickles this month. Think just vinegar would be a waste of good
asparagus. Unless they actually "brewed" the asparagus, like making wine
vinegars. Hm. Make pickles, then use the liquor. I grow my own herbs and
tarragon and basil added are both good. Oregano is too strong.
Edrena




Edrena: Read your note about growing your own herbs. Which variety of
tarragon do you grow, French? I have trouble growing the French version
here in damp Louisiana but Mexican Mint Marigold grows like crazy and
has a strong tarragon/licorice flavor so that's what I use.

George, baking bread and a pear pie for the greatgrands who are coming
to visit tomorrow

Anny Middon wrote:
Better Homes & Gardens had a short piece on asparagus vinegar. First they
called the flavor subtle, and then they said it should be used in little
bits as a condiment to liven up certain foods.

This seeming incongruity was explained by the price -- a bottle with a
little over 8 ounces costs $37.

Unless there's some exotic process involved, I can't begin to imagine
why it should cost more than maybe $5 or $6, and that with a pretty
bottle...

So I got to thinking -- how hard can it be to make asparagus vinegar? I'm
thinking about trying it. Any ideas on how I should go about it? I'm
thinking of starting with raw asparagus cut in small pieces and adding white
vinegar. Bring it to a boil, then let it steep in the frig for a couple
weeks before draining off and then straining the vinegar.

It won't need to steep for weeks and no need to put it in the fridge.
Vinegar is its own preservative. The extraction will be at its peak
maybe 3 days after the heat treatment.

I'd do it differently, though. Put the asparagus into 750 ml bottles and
fill with vinegar - any vinegar except white, distilled vinegar; no
flavor. Put the bottle into a stockpot filled most of the way up the
bottles and turn the heat on medium. Let it come to a simmer and leave
it there for about an hour. Let them cool, then cork the bottles. Put
them in the dark in a relatively cool place. The asparagus will continue
to infuse the vinegar.

I have difficulty imagining asparagus vinegar. I've made maybe 25
different infused vinegars and asparagus never occurred to me. It
doesn't sound like I'd like it. Let us know what you do and how you like it.

Pastorio

George Shirley wrote:

I grow my own herbs and tarragon and basil added are both good.

Edrena: Read your note about growing your own herbs. Which variety of
tarragon do you grow, French? I have trouble growing the French version
here in damp Louisiana but Mexican Mint Marigold grows like crazy and
has a strong tarragon/licorice flavor so that's what I use.

George, baking bread and a pear pie for the greatgrands who are coming
to visit tomorrow

Sorry all, blond attack:
"I grow my own herbs; I like to use tarragon or basil in asparagus pickles - both are
good, but oregano is too strong."
I grow the French - the Russian is not a true tarragon, but some kinda homeless
relative and doesn't have the flavor of the French. Russian is hardier and more
prolific - mainly what we get for seeds. The French is almost always from cuttings.
I've seen that Mexican Mint herb in a few stores, George, I'll pick one up next time
I'm out. My tarragon has done much better in a pot. Then two pots, now three pots. And
wintered well. Maybe it needs a bit of cold.
Edrena

"Bob (this one)" wrote in message
...
Anny Middon wrote:
Better Homes & Gardens had a short piece on asparagus vinegar. First
they
called the flavor subtle, and then they said it should be used in little
bits as a condiment to liven up certain foods.

This seeming incongruity was explained by the price -- a bottle with a
little over 8 ounces costs $37.

Unless there's some exotic process involved, I can't begin to imagine
why it should cost more than maybe $5 or $6, and that with a pretty
bottle...

So I got to thinking -- how hard can it be to make asparagus vinegar?
I'm
thinking about trying it. Any ideas on how I should go about it? I'm
thinking of starting with raw asparagus cut in small pieces and adding
white
vinegar. Bring it to a boil, then let it steep in the frig for a couple
weeks before draining off and then straining the vinegar.

It won't need to steep for weeks and no need to put it in the fridge.
Vinegar is its own preservative. The extraction will be at its peak
maybe 3 days after the heat treatment.

I'd do it differently, though. Put the asparagus into 750 ml bottles and
fill with vinegar - any vinegar except white, distilled vinegar; no
flavor. Put the bottle into a stockpot filled most of the way up the
bottles and turn the heat on medium. Let it come to a simmer and leave
it there for about an hour. Let them cool, then cork the bottles. Put
them in the dark in a relatively cool place. The asparagus will continue
to infuse the vinegar.

I have difficulty imagining asparagus vinegar. I've made maybe 25
different infused vinegars and asparagus never occurred to me. It
doesn't sound like I'd like it. Let us know what you do and how you like
it.

Pastorio

and what you'd do with it.........

Kathi, asparagus lover