Recipe - Easy Herb Vinegars

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To make an herb vinegar, put rinsed and dried herbs and any spices into a
sterilized 750ml wine bottle and add about 3 cups vinegar, filling to
within One fourth inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use: 4 sprigs fresh curlyleaf parsley, 2 Tbsp black
peppercorns

or

2 sprigs fresh flatleaf parsley, 2 sprigs fresh basil

With white wine vinegar, use: 4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star
anise
Posted to EATL Digest 09 Jan 97

Recipe by: Homemade in the Kitchen

From: Sean Coate swcoate@PEGANET.COM

Date: Fri, 10 Jan 1997 15:59:41 0500