1/2 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.
Mouth-watering recipes that'll bring the South into your kitchen!
Sunday, June 8, 2014
Herb-Flavor Vinegars
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