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Prep Time: 20160 Minutes Cook Time: 0 Minutes |
Ready In: 20160 Minutes Servings: 8 |
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Stefan and Emily used to make this stuff when her herb garden was overly productive. The last batch I made was with a blend of thyme, summer savoury, basil, oregano and a bay leaf. Ingredients:
1 1/2 ounces fresh herbs, finely chopped |
24 fluid ounces cider vinegar or 24 fluid ounces balsamic vinegar |
fresh herb, for bottling |
Directions:
1. Mix the herbs and vinegar together in a jar.
2. Seal and leave in a warm place for 2 weeks, shaking often.
3. Strain the vinegar through cheesecloth and then through coffee filter paper.
4. Pour into sterilised bottles and add 2-3 sprigs of fresh herb to each bottle.
5. Seal with acid-proof lids or bottle tops.
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