Yield: 2 cups
|4||Sprigs fresh thyme|
|4||Sprigs fresh oregano|
|4||Sprigs fresh basil|
|1 tablespoon||Black peppercorns|
|1¾ cup||Red wine vinegar +|
|2 tablespoons||Red wine vinegar|
1. Insert the herb sprigs, cut ends first, into a 16 oz. bottle or jar. Add the peppercorns.
2. In a nonreactive small saucepan over low heat, warm the vinegar until hot but not boiling. Pour immediately through a funnel into the bottle leaving just enough room for a cork stopper or lid. close and store in a cool, dark place for 10 days before using.
Tried, tested and wonderful!
from the "New York Cookbook by Molly O'Neill" MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 11-04-95