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Herbal Vinegar
Ingredients
1 quart white wine vinegar
8 long, full sprigs of assorted fresh herbs
like oregano, basil, chervil, mint, thyme, tarragon, and marjoram
Yield: 1 quart
Directions
-
Wash and dry the herbs.
-
Set the vinegar over high heat in a large saucepan. When the vinegar boils, add half of the springs of herbs.
-
Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.
-
Remove the herbs.
-
Pour the vinegar into a tall, clean bottle or severa1 smaller ones. Add the remaining herb sprigs. Use the end of a long wooden spoon to completely submerge the herb sprigs. Cap bottles tightly.
-
Leave the vinegar in a cool, dark place for at least a week before using.
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