| 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: [email protected] Date: Fri, 12 Jul 1996 23:38:41 ~0400 Posted to MM-Recipes Digest V4 #035 by John Merkel <[email protected]> on Feb 3, 1997.
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