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Vinegar Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Herb Vinegar

60 g ( 2 oz/ 1 cup) loosely  packed fresh herbs( see below) 450 ml ( 16fl oz/ 2cups ) white wine vinegar
1 fresh herb sprig  

Herbs : tarragon, basil, marjoram, thyme, fennel, or mint.

    Place herbs in a sterilized jar. Fill with vinegar. Seal tightly with a vinegar proof lid. Let stand for two weeks. Strain through a jelly bag.

    Place a fresh herb sprig in a prepared, sterilized bottle and pour in the flavored vinegar. Seal with a vinegar proof lid.

Makes 450 ml (16 fl oz )

 

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