Herb Vinegar

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Herb Vinegar

 

2 cups white cider or wine vinegar

1/2 cup chopped fresh herbs, basil, rosemary or tarragon thyme or oregano

3 to 4 whole garlic cloves, optional

1 fresh herb sprig per bottle, optional

1 whole red or green chili per bottle, optional

 

Place the vinegar in a non-aluminum saucepan and bring to a boil. Place the

chopped herbs in a clean, hot glass jar. Add the garlic. Pour the hot vinegar

over, cover and place in a cool, dark place for 5 days, stirring once a day.

Strain. Add the sprigs of fresh herbs and chili for a zestier taste and

garnish.

Store in a cool, dark place for up to 2 months. Refrigerate for longer storage.

Yields 2 cups.