Herb−Flavor Vinegars

Name: Herb−Flavor Vinegars
Total time: 8 h
Yield: 4 servings
Cuisine: Other
Ingredients: 1/2 cup fresh herbs, slightly bruised*; 1 quart good quality cider or white vinegar

Herb−Flavor Vinegars prepared as a finished dish

Total: 8 hr
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar

Shopping list for 4

Instructions

1
* Basil, oregano, dill and thyme are among the herbs to use.
2
Put the herbs in clean, clear glass bottles.
3
Heat the vinegar just to hot, but not boiling.
4
Pour into bottles; let sit overnight.
5
It is ready to use in a day.
6
An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill.
7
Keep turning for 2 to 3 weeks.
8
Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.

Ingredients

Servings

Original recipe

1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar

Shopping list for 4

Instructions

1
* Basil, oregano, dill and thyme are among the herbs to use.
2
Put the herbs in clean, clear glass bottles.
3
Heat the vinegar just to hot, but not boiling.
4
Pour into bottles; let sit overnight.
5
It is ready to use in a day.
6
An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill.
7
Keep turning for 2 to 3 weeks.
8
Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.