Recipe for Herb-flavor Vinegars from the Preserving section.
Herb-Flavor Vinegars1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar * Basil, oregano, dill and thyme are among the herbs to use. Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into bottles; let sit overnight. It is ready to use in a day. An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks. Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.
We hope you enjoy your freshly made Herb-flavor Vinegars. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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