Italian Country Vinegar

 
1 Quart red wine vinegar
4 sprigs of oregano
2 sprigs of basil
2 sprigs of parsley
2 sprigs of rosemary
1 sprig of sage
1 T. black peppercorns
1 clove garlic, peeled
 

In a saucepan, heat the vinegar to the boiling point. Place the remaining ingredients in a quart-size glass bottle or jar. Pour the heated vinegar over the herb mixture, and let steep until cool. Strain the mixture through a coffee filter. Place a fresh sprig of rosemary in another bottle (or several bottles) and add the strained vinegar. Label and date the bottle or bottles. Store at room temperature. Use this vinegar on tomatoes, vegetable side dishes, sandwiches, salads, and in dressings.

Yield: 1 Quart

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett