HERBED VINEGARS
This is a simple way to make herbed vinegars. Herbed vinegars make great gifts and will last for over 6 months. (Use approximately 3 sprigs of herbs for each 16 ounce bottle.) Try using thyme, oregano, rosemary, chives, tarragon or fennel with different vinegars to make all kinds of variations. Hint: If you use purple basil, the vinegar will taste great, and be a lovely shade of purple!
Provided by Erica Sweet
Time 30m
Yield 6
Number Of Ingredients 2
Steps:
- Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.
- In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.
- Slip about 3 sprigs of fresh rosemary into the cooled bottle.
- Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.
Nutrition Facts : Calories 2.1 calories, Carbohydrate 0.1 g, Sodium 0.1 mg
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