Recipe: Herbed Vinegars edit

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Photo: Esmaa Self

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Yield: about 2 cups vinegar, or one bottle

Tags: Herb, Sauce

Edited by: Esmaa Self

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Do not use powdered spice; use fresh herbs (or whole fennel seeds, peppercorns and the like). Combine herbs for more rounded flavor. Keep the herbs covered with vinegar to preserve them. If your vinegar has become overpowered by the herbs, simply strain out remaining herbs and add more vinegar.

Use in salads, soups or sauces to add a little zip!

edit Ingredients

	White vinegar
	Herbs, fresh

edit Preparation

Step 1	Sterilize glass bottle in boiling water for at least ten minutes.
Step 2	Take any fresh, cleaned, herb (basil, parsley, rosemary, sage, thyme, oregano, garlic, etc) and place in sterilized bottle. Fill with vinegar, cap.
Step 3	Vinegar is ready for use immediately and may be stored indefinitely either in the refrigerator (some claim this reduces flavor and quality) or at room temperature.