Flavored Vinegars

• 2 cups vinegar (white or cider)
• 1 cup fresh herb (rosemary, sage, thyme)
• 3 peeled shallots
• 12 cup hulled strawberry
• 14 cup fresh basil
• 2 tablespoons mustard seeds
• 1 sprig fresh tarragon
• 12 cup whole raspberries

1. GENERAL NOTES: All vinegars are corrosive; be sure to use only glass jars; use cork, glass or plastic lids.
2. After flavors mature, store vinegar in a cool, dark place.
3. Vinegar will stay fresh & tasty for YEARS, depending on the ingredients used.
4. TO MAKE HERB VINEGAR: Lightly crush herbs and peeled onion (pieces)- use a mortar & pestle or the flat side of a large knife on a cutting board.
5. Place crushed ingredients in clean glass jar with a WIDE neck.
6. Slowly heat vinegar until WARM; pour into jar with herbs & onions, filling jar to the top.
7. Seal and place in SUNNY window.
8. Let vinegar mature for 2 weeks; shake daily & taste periodically (add more spices if necessary; then allow to sit longer).
9. When vinegar has reached desired taste, filter through cheesecloth layers; pour into clean bottle; add FRESH herbs & spices for decoration and flavor; seal.

vinegar, fresh herb, shallots, hulled strawberry, fresh basil, mustard seeds, tarragon, whole raspberries

Taken from www.food.com/recipe/flavored-vinegars-279840 (may not work)