| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Oils, Vinegars, & condiment |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
NONE
To make an herb vinegar, put rinsed and dried herbs and any spices into a
sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to
within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.
With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black
peppercorns
or
2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil
With white wine vinegar, use: 4 sprigs fresh tarragon
or
With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star
anise
Posted to EAT-L Digest 09 Jan 97
Recipe by: Homemade in the Kitchen
From: Sean Coate <swcoate@PEGANET.COM>
Date: Fri, 10 Jan 1997 15:59:41 -0500
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”