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