| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Marinades, Sauces, And 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.
Posted to MC-Recipe Digest V1 #155
Date: Mon, 15 Jul 96 21:53:42 EDT
From: "kerry@cybercash.com" <kerry@cybercash.com>
Recipe By : Ask Martha Stewart 7/13/96
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