| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sprig (5 in) fresh rosemary; rinsed |
| 1 |
|
Sprigs (each 3 in) fresh sage, rinsed (up to 2) |
| 2 |
|
Sprigs (each 4 in) fresh thyme, rinsed (up to 3) |
| 1 1/2 |
c |
White wine vinegar (up to 2) |
INSTRUCTIONS
With a chopstick or skewer, push rosemary sage and thyme into a clean 12-
to 16-ounce bottle. Pour vinegar through a funnel into bottle to fill. Seal
and store in a cool, dark place at room temperature for at least a week or
up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell
<mbell@gladstone.uoregon.edu> on Oct 29, 1997
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”