RED & WHITE WINE GARLIC INFUSED VINEGAR
- 1 bottle red wine vinegar (I use Delallo)
- 1 bottle white wine vinegar (again Delallo)
- 6 garlic cloves, cleaned with only the very ends cut off.
Pour both bottles of vinegar into a saucepan.
Put the garlic in the bottom of a jar that's big enough to hold all of the vinegar and can be sealed tight.
Cook the vinegar until it's almost boiling, but don't let it boil, stirring every so often.
Pour the vinegar into the jar over the garlic.
Allow it to cool before sealing - I wait until the steam has stopped rising.
Put a piece of plastic wrap over the opening and close the lid tight.
Let it steep for at least four weeks, spinning around the vinegar every so often to keep the garlic moving.
After steeping, put a strainer over a saucepan. Pour the vinegar into the saucepan through the strainer. Throw out the garlic cloves.
Pour it back into the jar. Put a coffee filter in the strainer and pour the vinegar back through it. Repeat, going back and forth until clear - usually 3 times does it.
Pour it into a clean bottle and you're done.
This vinegar makes incredible salad dressings!