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LOCATION: Recipes >> Preserving >> Herb Vinegar 02

Print this Recipe    Herb Vinegar 02

Herbs In Vinegar

Good herbs to use: basil, mint, oregano, tarragon, thyme or wild marjoram

10 tablespoons of the desired herb, roughly chopped
1 pint (600ml) white wine vinegar
1--2 springs of the herb used

Pound the herb being used to a paste (can be done in a food processor,
but pestle & mortar is better), and then transfer paste into a heat
proof container. Bring the vinegar to a boil in an enamel or glass
pan (not a metal one), and then pour over the herb paste. Stir
well. Once cool, pour into a sterilized jar and cover. Put aside
for about 3 weeks, remembering to shake every day or two. After
3 weeks strain the vinegar into a sterilized bottle, and add a few
springs of the herb (this is mostly for decoration, but is useful
as a reminder which bottle contains which flavoured vinegar if you
have prepared several!). Store in a cool dark place.

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