Fresh Herb Vinegar

August 4, 2006

Fresh Herb Vinegar

(Heidi DeCosmo, TCSA)

Make your salad dressings explode with flavor using infused vinegar, and add a fresh, bright taste to salads, sauces & dips.

1 garlic clove, sliced thin
6 sprigs fresh basil, cilantro, or oregano
1 cup seasoned rice-wine vinegar
¼ teaspoon crushed black peppercorns

Sterilize a glass bottle either by submerging it into boiling water for 5 minutes or by running it through the dishwasher. In a small saucepan, heat the vinegar to a simmer. Place the remaining ingredients into the sterilized bottle. Using a funnel, slowly pour the vinegar into the container, and allow it to cool. Seal the bottle tightly, and store it at room temperature for at least 24 hours prior to using. Vinegar will last 2 months in a cool dry place. Makes 1 cup.

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