Herbal Vinegar

Ingredients

1 quart white wine vinegar 
8 long, full sprigs of assorted fresh herbs like oregano, basil, chervil, mint, thyme, tarragon, and marjoram

Yield: 1 quart

Directions

1. Wash and dry the herbs.

2. Set the vinegar over high heat in a large saucepan. When the vinegar boils, add half of the springs of herbs.

3. Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.

4. Remove the herbs.

5. Pour the vinegar into a tall, clean bottle or severa1 smaller ones. Add the remaining herb sprigs. Use the end of a long wooden spoon to completely submerge the herb sprigs. Cap bottles tightly.

6. Leave the vinegar in a cool, dark place for at least a week before using.

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