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Mixed Herb Vinegar

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  Chopped fresh rosemary 1⁄2 Cup (8 tbs)
  Chopped fresh thyme 1⁄2 Cup (8 tbs)
  Shallots 4
  Parsley sprigs 1
  Thyme sprigs 3
  Chopped rosemary 1⁄2 Cup (8 tbs), chopped
  Chopped thyme 1⁄2 Cup (8 tbs), chopped
  Shallots 4 , thinly sliced
  Parsley sprig 1 , chopped
  Peppercorns 12
  White vinegar 3 3⁄4 Cup (60 tbs) (5% Acidity)
  Rosemary sprigs 3
  Thyme 3

Place first 5 ingredients in a wide-mouth glass jar.
Place vinegar in medium saucepan; bring to a boil.
Pour vinegar over herbs; cover with a metal lid and screw band tight.
Let stand at room temperature for 2 weeks.
Strain vinegar into decorative jars, discarding herb residue; add additional sprigs of fresh rosemary and thyme, if desired.
Seal jars with a cork or other airtight lid.

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