Herbal Vinegar With Lemon Verbena & Mint

1. 1

   In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.

2. 2

   Bruise lemon verbena and mint and loosely fill clean glass jars.

3. 3

   Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.

4. 4

   After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.

5. 5

   Store as it is or strain through cheesecloth and rebottle.

6. 6

   Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

No nutritional information available.

No additional tips available.