Yield: 1 Servings
|1 \N||Sprig (5 in) fresh rosemary; rinsed|
|1 \N||Sprigs (each 3 in) fresh sage, rinsed (up to 2)|
|2 \N||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