Yield: 2 servings
|2 cups||Tightly packed fresh herb leaves or sprigs|
|\N \N||(tarragon, thyme, dill, basil, or mint)|
|2 cups||White vinegar|
|\N \N||Fresh herb sprig (optional)|
MAKES: 2 CUPS
Pack herbs into a hot, clean, 1-qt jar. In a stainless steel or enamel saucepan, heat vinegar until hot, but not boiling. Pour hot vinegar over herbs in jar, cover loosely with a glass, plastic, or cork lid.
(Vinegar will corrode the metal.) Carolyn's note: Plastic lined metal caps are fine. Let cool completely, then cover tightly. Let vinegar stand in a cool, dark place for 1 week. After one week, remove herbs from jar. Transfer vinegar to a clean 1½ pint bottle. If desired, add a sprig of fresh herbs to the bottle for easier identification.
Cover tightly, label and place in a cool dark place up to 6 months.
BH&G Christmas at Home Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 10-31-94