Herbal Vinegars

• Vinegar de Provence
• 1/3 cup fresh thyme, chopped
• 1/3 cup fresh rosemary, chopped
• 5 bay leaves
• 1 orange peel, peeled off in one continuous spiraling strip
• 3 cups white wine vinegar
• Vinegar de Italian
• 1/3 cup fresh oregano, chopped
• 1/3 cup fresh basil, chopped
• 2 cloves garlic, peeled
• 20 -30 whole black peppercorns
• 2 small hot red pepper
• 3 cups white wine vinegar

1. In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
2. Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
3. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
4. Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

vinegar, fresh thyme, fresh rosemary, bay leaves, orange peel, white wine vinegar, vinegar, fresh oregano, fresh basil, garlic, black peppercorns, hot red pepper, white wine vinegar

Taken from www.food.com/recipe/herbal-vinegars-2879 (may not work)