Tuscan vinegar+

Yield: 2 cups

Measure Ingredient
4 Sprigs rosemary
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

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