Various Flavored Vinegars and Oils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,042 cal. | (50 %) | ||
| Protein | 0.65 g | (1 %) | ||
| Fat | 118.57 g | (102 %) | ||
| Carbohydrates | 3.26 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.87 g | (3 %) |
| Vitamin A | 16.8 mg | (2,100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.29 mg | (2 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 5.45 μg | (2 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37.66 mg | (40 %) | ||
| Potassium | 88.38 mg | (2 %) | ||
| Calcium | 18.27 mg | (2 %) | ||
| Magnesium | 6.72 mg | (2 %) | ||
| Iron | 0.32 mg | (2 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 15.74 g | |||
| Cholesterol | 0 mg |
Ingredients
- Lemon garlic oil
- ½ l olive oil
- 6 garlic cloves
- 1 organic lemon
- Chili oil
- 6 red chili peppers
- 3 coarsely chopped garlic cloves
- 1 l cold pressed olive oil
- 2 tsps Mustard seed
- tarragon vinegar
- 1 White vinegar
- 1 bunch fresh Tarragon
- dill vinegar
- 1 Dill flower (or 1 handful dill)
- 2 tsps Mustard seed
- 2 small shallots
- 1 White vinegar
- Raspberry vinegar
- 1 Raspberry (or 350g fresh)
- 1 ½ liters good White vinegar
- 100 grams fresh Raspberries (for the finished vinegar)
Preparation steps
Grate the lemon, and mix with the oil. Pass the garlic through a press into the oil and mix well. Place in a bottle, seal well, and let infuse for about 14 days.
Add the rosemary and lemon wedge to a bottle. Cover with oil, and seal well. Let infuse for 2 weeks in a cool place.
Rinse the chilis, then place in a bottle with the garlic and the mustard seeds. Top with oil, and seal well. Place in a cool place to infuse for 2 weeks.
Rinse the tarragon and shake dry. Place in a bottle with the white wine vinegar. Seal well, and let infuse for at least 2 weeks.
Rinse and dry the dill. Peel the shallots. Add the dill, shallots, and mustard seeds to a bottle. Cover with the vinegar, seal well, and let infuse for at least 2 weeks.
Rinse the raspberries, then carefully pat dry. Thaw the frozen raspberries. Place the raspberries in 1 liter (approximately 1 quart) bottles, fill with the white wine vinegar, and seal well. Let infuse until the vinegar turns pink, about 14 days. Pass through a fine strainer into decorative bottles. Add the fresh fruit, and seal tightly.
