Mixed Herb Vinegar Recipe
Summary
Ingredients
| 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 | |
| Peppercorns | 12 | |
| White vinegar | 3 3⁄4 Cup (60 tbs) (5% Acidity) | |
| White vinegar | 3 3⁄4 Cup (60 tbs) (5% Acidity) | |
| Rosemary sprigs | 3 | |
| Rosemary sprigs | 3 | |
| Thyme | 3 |
Nutrition Facts
Serving size
Calories 70 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11 mg0.5%
Total Carbohydrates 15 g5%
Dietary Fiber 3.9 g15.5%
Sugars 0 g
Protein 2 g5%
Vitamin A 34.1% Vitamin C 51%
Calcium 11.9% Iron 22.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
