Herb Or Fruit Vinegar Recipe
Ingredients
| 1 quart red or white vinegar | ||
| 2 tablespoons black, white or green peppercorns, crushed | ||
| Rosemary, sage, and thyme | 2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm) | |
| Juniper berries | 2 Tablespoon | |
Directions
In a nonaluminum saucepan, bring vinegar and pepper to a boil, remove from heat and allow to cool to 120° to 125° 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.
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.
Chef
