more flavored vinegar questions
I looked up this Extension pub from Colorado State University on Flavored Vinegars and Oils by P. Kendall and J. Rausch (http://www.ext.colostate.edu/PUBS/FOODNUT/09340.html) after seeing it referenced in a post from 2008. It has quick facts on proper preparation of Vinegars and Oils. My question is, the article states that vinegars are best stored in the refrigerator, but the BBB does not say to do this after canning flavored vinegars. Is there an advantage to refrigeration? I would rather not have to refrigerate them.
I have been picking chokecherries the last few days and would like to try make Chokecherry Vinegar with some of them. Is it OK to sub my chokecherries for other fruits listed in the vinegar recipes from the pub above (Raspberry or Strawberry) or from the vinegar recipes in the BBB? I am not sure which vinegar would have the best flavor with chokecherries, any thoughts? The other recipes use Red wine, white wine, cider, even plain old white vinegar.
And one last question; in the Fresh Dill Vinegar recipe in the CSU publication, it says to use 8 Sprigs of Dill. By sprigs, they mean the green swollen seed heads, not fronds?
Thanks for all of your help!