Flavoured Vinegar

1. 1

   Collect the number of bottles necessary, with sound corks to fit.

2. 2

   Wash the bottles in hot soapy water, rinse first in very hot water then in cold, drain, dry and heat in a slow oven.

3. 3

   Scald the corks in boiling water.

4. 4

   Pour the vinegar into an enamel-lined or stainless steel pan and over a low temperature bring slowly to blood heat.

5. 5

   It should be quite warm to the touch of a knuckle joint, no more.

6. 6

   Add shallots, garlic, mustard seed or tarragon to the warm bottles.

7. 7

   (If using tarragon, this should be bent double and pushed down the neck of the bottle.

8. 8

   ).

9. 9

   Fill up with warm vinegar, cork down tightly, and place on a sunny window sill to mature for 6 weeks before use.

No additional tips available.