Herb Vinegar

2 cups White cider or wine vinegar
1/2 cup Chopped fresh herbs
such as: basil/ rosemary/ tarragon/thyme or oregano)
3 whole Garlic cloves - ; to 4 optional
1 Fresh herb sprig per bottle - ; to 2 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. Yield: 2 cups.

Recipe Source:St. Louis Post-Dispatch - 11-09-1998Adapted from
"Season's Greetings" by Marlene SoroskyBy Cheri Swoboda.

Formatted for MasterCook by Susan Wolfe -




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