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Vinegar: Herb Vinegars

Source of Recipe

internet
To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley and 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley and 2 sprigs fresh basil

With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary

With rice wine vinegar, use: 4 sprigs fresh cilantro and 2 Tbsp dried star anise