Friday, June 14, 2013

Making Rhubarb Vinegar

Since it's rhubarb season we have been trying to come up with new recipes and uses for rhubarb. A few weeks ago we thought of rhubarb vinegar.

We have had luck with raspberry vinegar and thought we could do rhubarb the same way.

Following directions from Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips we gave it a try.

We cut rhubarb into approximately 1/2" pieces and filled a pint jar. We decided to do only one pint in case we didn't care for the taste.

 Then we covered the rhubarb with white wine vinegar and put a dish towel over the jar. The book says to keep the vinegar in a cool, dark place and a towel was convienent for us.

 After about a week we tasted the vinegar and thought it was delicious. The rhubarb flavor was strong enough for our taste. We could have let it sit longer (like we do for the raspberry vinegar) but we liked this.

The flavor is a nice rhubarb taste. So far we have only used the vinegar on a green salad, but I also think it would be good with fruit or chicken.

Sunday, June 9, 2013

Dilled Green Cherry Tomatoes

Dilled Green Cherry Tomatoes

We usually make this recipe in the fall, when we have an over abundance of green cherry tomatoes, however it is so good that I have been known to make it early in the season. I like this recipe because I can make just one quart at a time.


1 quart whole green cherry tomatoes

1 carrot cut into 3 or 4 pieces

2 cloves of garlic

2 teaspoons of dill seeds

1 teaspoon pickling salt

1 cup of vinegar

boiling water (to cover ingredients once in the jar)


Sterilize quart jar(s). Pack in all the ingredients (except vinegar).

Pour in the vinegar then top off with the boiling water, leaving 1/4” head space. Tighten lid.

If refrigerating, let cool and then refrigerate. Let sit 4 weeks or so to let the flavors develop.

To can, process in boiling water bath for 5 minutes.