Mixed Herb Vinegar
- 1/2 cup chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 4 green onions, thinly sliced
- 1 clove garlic, crushed
- 9 peppercorns
- 3 3/4 cups white wine vinegar
- Additional sprigs of thyme, rosemary, or sage (optional)
- Combine first 7 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temperature 2 weeks.
- Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of thyme, rosemary, or sage, if desired. Seal bottles with corks or airtight lids.
- Use in vinaigrettes, vegetable salads, soups, or stews.
thyme, parsley, fresh rosemary, fresh sage, green onions, clove garlic, peppercorns, white wine vinegar, thyme
Taken from www.myrecipes.com/recipe/mixed-herb-vinegar (may not work)