Provencal vinegar

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

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