Herbed Vinegars

By rdgplus3

Ingredients

• Hot Method (48 hrs):
• Rinse and pat dry herbs
• Basil Garlic – 6 to 8 fresh basil sprigs
• Oregano Garlic – 6 to 8 fresh oregano sprigs
• Rosemary Garlic – 3 or 4 fresh rosemary sprigs
• Lemon Tarragon – 4 to 6 fresh tarragon sprigs
• Italian Herb – 1/2 c each chopped fresh rosemary and thyme, 1/4 c each chopped fresh chives and oregano, 1 sprig fresh parsley
• Basil Garlic – 4 large garlic cloves
• Oregano Garlic – 4 large garlic cloves
• Rosemary Garlic – 4 large garlic cloves
• Lemon Tarragon – rind of one lemon
• Italian Herb – 1/2 c chopped shallots
• Heat vinegar in the microwave or in a non-reactive saucepan. Whole spices such as pepper corns can be heated with the vinegar. Do not boil.
• Basil Garlic – White wine vinegar/Black peppercorns
• Oregano Garlic – White wine vinegar/Black peppercorns
• Rosemary Garlic – Cider vinegar
• Lemon Tarragon – White wine vinegar
• Italian Herb – White wine vinegar/12 Black peppercorns
• label and date bottles.

Preparation

Step 1

Store in a cool, dark place. Unopened good for one year, open – use within 6 months.