Herb Vinegar Recipe - Cooking Index
Herb Vinegar Recipe - Cooking Index
| 2 cups | 474ml | White cider or wine vinegar |
| 1/2 cup | 73g / 2.6oz | Chopped fresh herbs |
| (such as: basil/ rosemary/ tarragon/ | ||
| Thyme or oregano) | ||
| 3 | Garlic cloves - (to 4) - optional | |
| 1 | Fresh herb sprig per bottle - (to 2) - optional | |
| 1 | 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.
Source:
St. Louis Post-Dispatch - 11-09-1998 - Adapted from Season's Greetings by Marlene Sorosky - By Cheri Swoboda.
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