Herb
Vinegar
| 60 g ( 2 oz/ 1 cup) loosely packed fresh
herbs( see below) |
450 ml ( 16fl oz/ 2cups ) white wine vinegar |
| 1 fresh herb sprig |
|
Herbs : tarragon, basil,
marjoram, thyme, fennel, or mint.
Place
herbs in a sterilized jar. Fill with vinegar. Seal tightly with a vinegar proof
lid. Let stand for two weeks. Strain through a jelly bag.
Place a
fresh herb sprig in a prepared, sterilized bottle and pour in the flavored
vinegar. Seal with a vinegar proof lid.
Makes 450 ml (16 fl oz )
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