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Herb vinegar

Yields1 Serving

Any fresh herbs are good for flavoured vinegars . Use the same quantity of herbs be it basil, sorrel , rosemary , tarragon , coriander, mint etc

 1.5 cups lightly crushed and tightly packed herbs
 1 cup cider or wine vinegar
1

Wag and thoroughly dry the herbs Put the herbs in a large kilner jar

2

Add the cider or wine vinegar.

3

Close jar.

4

Put in cool, dark place for 2 weeks. Swirl every day to keep leaves moistened.

5

Pour the vinegar into a sealable bottles through a funnel lined with muslin or a coffee filter to catch the leaves.

6

PRESS leaves gently to get all the liquid.

7

Seal the bottle, and store vinegar in a dark cupboard indefinitely.

Nutrition Facts

Servings 1