8 cups white vinegar (2 liters)
8 peeled whole cloves or 1 Tb. minced, prepared prepared (15 ml)
2 Tb. dried rosemary (30 ml)
2 Tb. dried tarragon (30 ml)
2 Tb. mustard seed (30 ml)
2 Tb. celery seed (30 ml)
2 Tb. dried thyme (30 ml)
2 Tb. whole black peppercorns (30 ml)
2 Tb. dry onion flakes (30 ml)
Place all ingredients in a large glass jar. Cover and allow to steep, out of direct light, for one full month (or for years – it will only get better). Strain through a sieve and discard all solids. Strain again through a coffee filter for best results.
Delicious over vegetables, in salad dressings, soups, sauces, etc.
You can add dried hot whole peppers for extra kick, or change up the seasonings as much as you want.
Per 2 Tb: 2 cal, 0 g fat, 0 g carb, 0 protein
½ cup TLC Seasoned Vinegar (120 ml ) *
1 cup oil (240 ml)
¼ cup water (60 ml)
2 Tb. Splenda™ Granular (30 ml) or equivalent sweetener of choice
½ tsp. salt (2.5 ml)
Add oil to remaining ingredients slowly, in a thin stream, whisking or blending vigorously all the while. Shake well each time before serving.
Per 2 Tb: 122 cal, 13.5 g fat (1 g sat.), 0 g carb
*If you don’t wish to make or buy seasoned vinegar, white, unseasoned rice wine, or red wine vinegars are all very good in its place.
Mustard: Add 1 Tb. of any flavor mustard.
Raspberry: Substitute plain white vinegar for the seasoned vinegar. Add 1 Tb. SF raspberry syrup and ½ tsp. black pepper.
Garlic Pepper: Add 2 tsp. minced garlic and 1 Tb. black pepper.
Sweet and Sour: Add 2 Tb. soy sauce, 1 Tb. black pepper, and 1 Tb. TLC mixed fruit jelly
Sweet Hot: Mix equal amounts of Jalapeno Mustard or Hot Pepper Sauce with white vinegar and add Splenda at the rate of 2 Tb. per cup, or to taste.