Sue's Flavored Vinegars
Source of Recipe
Sue
Sue's Rosemary, Tarragon, Basil And Thyme Vinegars
2 c. lightly packed fresh rosemary leaves
4 c. red wine vinegar
Clean rosemary, and pat dry. Place chopped leaves in a 2 qt. clean glass jar.
In stainless steel pan, over low heat, heat vinegar unti hot, but still below simmering. Do not boil.
Remove from heat.
Pour over herbs in jar, and cover jar with 2 thickness of plastic wrap, and screw lid on.
Set in cool dark place to steep for 3 weeks.
Gently shake after 3 weeks, and taste. If needs more flavor, let steep another week.
Strain vinegar through a coffee filter in a mesh strainer, and pour the vinegar into clean, sterililzed bottles, and cap with cork, or screw top.
Variations:
To make Tarragon Vinegar: same way, only use white wine vinegar, or rice wine vinegar, and add zest of l fresh lemon.
To make Basil Vinegar: use red wine or white wine vinegar, depending on what kind of basil your using.
If using sweet basil, use red wine.
If using anise basil, or cinnamon basil, use white wine vinegar.
To make Thyme Vinegar: use white wine vinegar, and the zest of 1 fresh lemon.
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