Herb Or Fruit Vinegar
|Red vinegar/White vinegar||1 Quart|
|Peppercorns||2 Tablespoon, crushed (black, white or green variety)|
|Fresh herbs/Chopped shallots / berries such as blueberries, blackberries /raspberries||2 Cup (32 tbs) (such as oregano, rosemary, tarragon, thyme, sage)|
|Garlic||4 Clove (20 gm)|
|Juniper berries||2 Tablespoon|
In a nonaluminum saucepan, bring vinegar and pepper to a boil, remove from heat and allow to cool to 120Â° to 125Â° F., or until still very warm.
Wash and dry two quart-size bottles or several smaller jars.
Use inexpensive corked bottles, which are available in most cookware stores, or use your own clean wine bottles and corks.
Divide the fresh herbs or berries among the bottles and add garlic and juniper berries.
Pour in vinegar to about 2 inches from the top, allowing room for the flavors to mellow.
Cork the bottles and allow to mature for at least 2 weeks before using.