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    Vinegars: Rosemary or Tarragon Vinegar


    Source of Recipe


    Intrnet

    List of Ingredients




    1 Cup Loosely Packed Fresh Rosemary OR Tarragon
    2 Cups Sherry Vinegar OR White Wine Vinegar

    Recipe



    Place the herbs in a clern, sterilized jar and use a spoon to bruise them slightly. Pour the vinegar over the herbs and cover the jar tightly.

    Put the jar in a dark place at room temperature to let the herb-vinegar mixture steep. Shake the jar every few days and taste the vinegar after one week. If the flavor is not strong enough, let it stand for another 1-3 weeks, checking the flavor weekly. If an even stronger flavor is
    desired, repeat the steeping process with fresh herbs.

    When the flavor is right, strain the vinegar into a different sterilized bottle; cap tightly.

 

 

 


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