Ingredients
Makes about 1 quart
This basic formula for herbed vinegar invites you to use your imagination and bounty from the local farmers' market or summertime herb garden. Possibilities include basil, tarragon, dill, shallot, garlic, lemon thyme, or mint. Experiment, have fun, and use organically grown herbs if possible.
1 quart good quality white wine or cider vinegar
About 1-1/2 cups fresh herbs in branches or leaves
Sterilize the bottles and stoppers you intend to store the vinegar in by covering with water and bringing to a simmer. Simmer several minutes then remove from water with tongs.
Wash herbs well, lightly bruising the leaves. Stuff herbs into sterilized bottles. Heat vinegar to just below the boil. Using a funnel, carefully pour vinegar into bottles. Cool, seal, and keep in a cool, dark place about 2 weeks. If herbs become unattractive, strain before using vinegar.
Variation:
Use 1/2 cup combined spices instead of herbs. Try hot chilies, black peppercorns, or a mix of cinnamon sticks, allspice, and a few cloves. Bruise or lightly crush before adding to vinegar to aid infusion of flavorings into the liquid.
Copyright 1997 by Lynne Rossetto Kasper, All Rights Reserved
Instructions
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