Nutritionists recommend using light 9% vinegar, not harmful store-bought mayonnaise or vegetable oil, for dressing salads, as well as for marinade for meat dishes. But, you see, simple vinegar is boring and uninteresting. Flavored is another matter. It will give your dishes a unique taste and aroma. And it's very simple to prepare it.
Instructions
Step 1
Garlic vinegar
Peel 5-6 cloves of garlic, chop finely and place in a glass dish. Pour 1 liter of 9% vinegar, close tightly with a lid. Place in a dark place for 2-3 days, then strain. This vinegar is perfect for pickling vegetables and meat. It can be added to pasta sauces.
Step 2
Orange vinegar
Remove the zest from 1 orange. Pour 1 liter of vinegar over it and leave for a week. Strain. Orange vinegar is good for fruit salads and pork and chicken dishes.
Step 3
Cherry vinegar
Rinse 400 grams of cherries, peel them. Pour 800 ml of vinegar. Insist 2 days. Strain. This vinegar is perfect for kebabs.
Step 4
Dill vinegar
Insist 4-5 small sprigs of dill in 1 liter of vinegar for 10 days. Strain. It is suitable for vegetable salads and marinades.
Step 5
Mint vinegar
Insist 10-15 mint leaves in 1 liter of vinegar for 1, 5-2 weeks. Strain. Suitable for all dishes.
