Italian Herb Vinegar

1. 1

   Combine first 7 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temperature 2 weeks.

2. 2

   Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of rosemary, basil, or sage, if desired. Seal bottles with corks or airtight lids.

3. 3

   Use in vinaigrettes, marinades, or vegetable salads.

No nutritional information available.

No additional tips available.