| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Seasoning |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dried rosemary |
| 2 |
tb |
Dried thye |
| 2 |
|
Shallots peeled and diced |
| 1 |
ts |
Dried parsley |
| 3 |
|
Whole peppercorns |
| 2 |
c |
Red wine vinegar |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Fri, 26 Jul 1996 20:24:21 +0000
Place rosemary, thyme, shallots, parsley and peppercorns in a clean quart
jar. In a medium saucepan, bring vinegar just to the boiling point. Pour
over herbs in quart jar. Cap jar and let it seep for two weeks or longer
at room temp. Strain vinegar and pour into a sterilized bottle. Add a sprig
of rosemary or thyme for decoration. Makes 16 ounces.
EAT-L Digest 25 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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