Herb Vinegar Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
MAKES: 2 CUPS
2 cup: Tightly packed fresh herb,
-basil, or mint)
-leaves or sprigs,
2 cup: White vinegar,
, (tarragon, thyme, dill,
Fresh herb sprig, optional
Directions:
Pack herbs into a hot, clean, 1-qt jar. In a stainless steel or enamel
saucepan, heat vinegar until hot, but not boiling. Pour hot vinegar
over herbs in jar, cover loosely with a glass, plastic, or cork lid.
(Vinegar will corrode the metal.) Carolyns note: Plastic lined metal
caps are fine. Let cool completely, then cover tightly. Let vinegar
stand in a cool, dark place for 1 week. After one week, remove herbs
from jar. Transfer vinegar to a clean 1 1/2 pint bottle. If desired,
add a sprig of fresh herbs to the bottle for easier identification.
Cover tightly, label and place in a cool dark place up to 6 months.
BH&G Christmas at Home Carolyn Shaws Collection
Submitted By CAROLYN SHAW On 10-31-94
Source from luhu.jp
saucepan, heat vinegar until hot, but not boiling. Pour hot vinegar
over herbs in jar, cover loosely with a glass, plastic, or cork lid.
(Vinegar will corrode the metal.) Carolyns note: Plastic lined metal
caps are fine. Let cool completely, then cover tightly. Let vinegar
stand in a cool, dark place for 1 week. After one week, remove herbs
from jar. Transfer vinegar to a clean 1 1/2 pint bottle. If desired,
add a sprig of fresh herbs to the bottle for easier identification.
Cover tightly, label and place in a cool dark place up to 6 months.
BH&G Christmas at Home Carolyn Shaws Collection
Submitted By CAROLYN SHAW On 10-31-94
Source from luhu.jp