Hebal vingars

1 gallon

Ingredients

Quantity Ingredient
8 cups Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 gallon Red wine vinegar
4 cups Dry rosemary
4 cups Dry basil leaves
30 Stems of marjoram 6\" long
2 Heads of garlic peeled
3 tablespoons Crushed red pepper
1 gallon Red wine vinegar

Directions

JT'S SOUTHWEST VINGAR

CHEF'S BLEND VINEGAR

1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour aabout half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

from thebook of country herbal crafts by Dawn Cusick

Related recipes