We just got back from vacation in Georgia. It’s such a great state with so many people committed to delicious food fresh off the farm. My kind of place, really. And to be honest, they make some mean fried chicken.
While I was there I couldn’t help but do some canning of some fresh Georgia peaches. I basically followed this method for canning the teeny ten pounds I had into four quart jars. In some of the jarred peaches I packed in some fresh basil,
I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves. Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately. I’ve made cobblers, pies, and grunts. I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post). What to do with the dregs from the blueberry syrup? The excess from 20 pounds of cherries? Toss them in vinegar along with some herbs. Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by. It’s as easy as that, and the flavors are only limited by your imagination. And honestly, can you think of a nicer hostess gift? Just strain into a vintage bottle, and cork. Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette. You’re most certain to be invited back.
From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic
A few guidelines: for deepest flavor use
