Recipe - Making Greek Balsamic Vinegar

Vinegar
Greek Oregano

Well, it's simple and unmeasured. I decide how much vinegar I want to
steep, and choose a widemouthed jar of that size. I fill this jar with
roughly equal amounts of fresh Greek oregano (a very strong, hot
variety...beware as some fresh oregano is insipid), mint (for this, I like
the yerba buena variety ...a coarse, strong spearmint), and winter savory
(stonger flavored than summer savory). I generally try to bruise the leaves
a bit. I pour the vinegar over the herbs, put a layer of waxed paper and a
couple of layers of plastic wrap over the mouth of the bottle (to help
retard the inevitable corrosion of the metal cap) and then screw on the jar
lid. I place the jar either on a sunny windowsill or on the deck for a few
weeks, and then strain the vinegar through a coffee filter and return it to
the original vinegar bottle (which usually has a more corrosionresistant
lid). I don't like to leave any herbs in the vinegar, and don't like to
add any for decoration, either, because they tend to add a funky taste that
I don't care for if they sit long enough.

From: mfaison@pen.k12.va.us (Michele L. Faison). Fatfree Digest [Volume 9
Issue 38] July 29, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip