Herbal Vinegar

• 1 cup fresh green herbs, leaves tightly packed (such as basil, tarragon, lavender flowers and leaves, oregano, mint, sage, chives)
• 1 cup champagne vinegar (6% acidity)
• 1 pinch salt

1. Put herbs, vinegar, and salt in a blender and blend on high speed about 30 seconds.
2. Strain through a fine strainer.
3. If you want a very clear vinegar, you can filter it through rinsed and squeezed-dry coffee filters.
4. However, you will be filtering out flavor.
5. Press on the solids to extract all the vinegar and flavor.
6. Herb flowers may be added directly to the vinegar after it is strained if desired.
7. Vinegar is best used immediately when it is fresh, and delicate in color.
8. The color will oxidized very fast to a brownish color.
9. The flavor is stable, however.
10. Store in a cool, dark place, tightly covered with a nonmetallic lid.

fresh green herbs, champagne vinegar, salt

Taken from www.food.com/recipe/herbal-vinegar-62290 (may not work)