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RECIPE FOR HERB-FLAVOR VINEGARS
Title:Herb-Flavor Vinegars
Category:Preserving
Sub-Category:Canning
Herb-Flavor Vinegars

1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar

* Basil, oregano, dill and thyme are among the herbs to use.

Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into bottles; let sit overnight. It is ready to use in a day.

An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks.

Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.



 

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