Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Sprig (5 in) fresh rosemary; rinsed |
| 1 | Sprigs (each 3 in) fresh sage, rinsed (up to 2) |
| 2 | Sprigs (each 4 in) fresh thyme, rinsed (up to 3) |
| 1½ cup | White wine vinegar (up to 2) |
With a chopstick or skewer, push rosemary sage and thyme into a clean 12- to 16-ounce bottle. Pour vinegar through a funnel into bottle to fill. Seal and store in a cool, dark place at room temperature for at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell <mbell@...> on Oct 29, 1997