Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Flavorings -- such as |
1 \N | Sprig fresh herbs |
\N \N | Peppercorns |
\N \N | Fresh chilies |
1 \N | Clove garlic |
\N \N | Vinegar -- such as |
\N \N | White- or red-wine |
\N \N | Cider |
\N \N | Champagne |
\N \N | Sherry -- or |
\N \N | Rice-wine vinegar |
Vinegars keep for up to a year. Use good-quality red-wine or white-wine vinegar or cider, sherry, champagne or rice-wine vinegar.
For vinegar containers, I like to recycle attractive bottles. They must be in excellent condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse well. Place on a wire rack in a large pot and add water to cover the bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to poke desired flavorings into sterilized bottles. Experiment with different combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly with clean new corks, plastic stoppers or screw-on tops. Store in a cool, dry place for at least a week to allow flavors to blend.Store at room temperature.
Recipe By : Ask Martha Stewart 7/13/96 From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400