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Making your own vinegar will yield crisp taste and layers of flavor.

Martha Stewart Living, April 1996

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Ingredients

For fresh angelica vinegar:
For spicebush and garlic-mustard vinegar:
For wild-violet and ramp vinegar:

Directions

Instructions Checklist
  • For each vinegar, place the flavor ingredients in a clean, dry glass bottle. Fill the bottles with the appropriate vinegar, and seal tightly. Steep in a cool, dark place for one week for flavors to develop. After that, keep vinegars for up to 2 weeks, refrigerated.

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