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  Herb Vinegars
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
1 cup Fresh herbs
3 cup Vinegar, 6% acidity
Instructions:
x Sprigs of fresh herbs; with
- their flowers, if
- available (when bottling)

"My favorite herb vinegar is rosemary made with a rich red wine
vinegar. It is the only one I use regularly, preferring to add other
herbs fresh to specific dishes. You should experiment until you find
your favorite combinations."

Crush the fresh herbs, place them in a glass jar or crock, and cover
with the vinegar. Let the mixture steep in a cool pantry for up to 1
month, tasting to determine when your vinegar is sufficiently
flavored. Strain through cheesecloth or a coffee filter. Bottle, add
a fresh sprig of the herb, and close with a cork. Store in a cool,
dark cupboard.

Suggested Combinations:

Rosemary with red wine vinegar Chives with white wine vinegar Sage
with red or white wine vinegar Oregano with red or white wine vinegar
Savory with white wine vinegar Majoram with red wine vinegar Tarragon
with champagne vinegar Thyme with champagne vinegar
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