| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 1 | Servings | ||
INGREDIENTS
| Fresh basil leaves | ||
| Fresh mint leaves | ||
| Fresh chive | ||
| Cider or | ||
| Wine or rice vinegar |
INSTRUCTIONS
Using one of the herbs listed, wash leaves, dry by patting with a towel and pack in wide mouth glass jar, vinegar bottle or cruet. Use a generous amount for best flavor. Fill with vinegar to cover herbs. Cap and store at least a week. A blend of herbs may be combined with vinegar to provide interesting flavors. Vinegars may be used alone on salads or mixed with oil to make up a dressing. Vinegars are also excellent in marinades. Source: Mrs. E. Leonard Posey, Jr.; Southern Living Hall of Fame; Southern Sideboards; Junior League of Jackson, Mississippi Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@catlover.com> on Nov 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 21.7mg
Potassium: 746.1mg
Carbohydrates: 13.6g
Fiber: 10.6g
Sugar: <1g
Protein: 6.5g