| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1993 | 1 | servings | |
INGREDIENTS
| 1 | c | Packed fresh sage leaves plus sprigs for; rinsed and spun dry |
| ; garnish | ||
| 1 1/2 | ts | Caraway seeds; bruised with a |
| ; rolling pin | ||
| 1 3/4 | c | Cider vinegar |
| 1/4 | c | Water |
INSTRUCTIONS
Put the sage leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the caraway seeds, the vinegar, and the water and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the sage sprigs and seal the jars with the lids. Makes 2 cups. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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