INGREDIENTS

INSTRUCTIONS

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

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