Flavored Vinegar

• 1 quart white vinegar
• 4 -5 shallots or 4 -5 white pearl onions
• 4 garlic cloves, peeled and lightly crushed or
• 4 -5 raspberries, or
• 2 tablespoons mustard seeds, or
• 2 tablespoons dill seeds, or
• 2 juniper berries, or
• 1 sprig rosemary, or
• 1 sprig tarragon

1. Collect the number of bottles necessary, with sound corks to fit.
2. Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.
3. Scald the corks in boiling water.
4. Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil.
5. Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle.
6. If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle.
7. Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.

white vinegar, shallots, garlic, raspberries, mustard seeds, dill seeds, berries, rosemary, tarragon

Taken from www.food.com/recipe/flavored-vinegar-479702 (may not work)