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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup fresh sweet basil |
1/2 cup fresh rosemary |
1/4 cup fresh mexican mint marigold (tarragon) |
4 bay leaves |
1/4 cup fresh oregano |
1 teaspoon mixed peppercorns |
1 teaspoon whole cloves |
Directions:
1. To make vinegar, fill a clean, sterilized glass bottle or jar with all ingredients. Use 2/3 white vinegar to 1/3 white or red wine to make vinegar more mellow. Pour vinegar/wine mixture over herbs; bruise herbs with a wooden spoon.
2. Cover container and store in a cool, dark place at room temperature. Stir mixture once every 4 or 5 days with a wooden spoon. The vinegar will be ready in 3 to 6 weeks, depending upon how strong you want it to be.
3. Filter/strain herbs from vinegar. (A coffee filter and funnel work well.)
4. Place a few clean, fresh herb sprigs in a clean, attractive bottle. Pour vinegar over sprigs.
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