| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Marinades, Sauces, Salsas |
1 |
Servings |
INGREDIENTS
|
|
Flavorings — such as |
| 1 |
|
Sprig fresh herbs |
|
|
Peppercorns |
|
|
Fresh chilies |
| 1 |
|
Clove garlic |
|
|
Vinegar — such as |
|
|
White- or red-wine |
|
|
Cider |
|
|
Champagne |
|
|
Sherry — or |
|
|
Rice-wine vinegar |
INSTRUCTIONS
Vinegars keep for up to a year. Use good-quality red-wine or white-wine
vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.
Recipe By : Ask Martha Stewart 7/13/96
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400
Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”