| 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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