|Fresh basil leaves|
|Fresh mint leaves|
|Wine or rice vinegar|
Using one of the herbs listed, wash leaves, dry by patting with a towel and pack in wide mouth glass jar, vinegar bottle or cruet. Use a generous amount for best flavor. Fill with vinegar to cover herbs. Cap and store at least a week. A blend of herbs may be combined with vinegar to provide interesting flavors.
Vinegars may be used alone on salads or mixed with oil to make up a dressing. Vinegars are also excellent in marinades.
Source: Mrs. E. Leonard Posey, Jr.; Southern Living Hall of Fame; Southern Sideboards; Junior League of Jackson, Mississippi Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998
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