Ingredients for Herb Vinegar:
4 cups red wine vinegar
8 sprigs fresh parsley
2 teaspoons thyme leaves
1 teaspoon rosemary leaves
1 teaspoon sage leaves
Thoroughly wash herbs and dip in solution of 1
teaspoon household bleach in 6 cups water. Rinse
thoroughly under cool running water and pat dry.
Place herbs in sterilized quart jar. Heat vinegar to
just below boiling point (190 F); pour over herbs.
Cap tightly and allow to stand in cool, dark place
for three to four weeks, shaking occasionally.
Strain out herbs. Pour vinegar into clean sterilized
bottles with tight fitting covers. Add a fresh sprig
of cleaned and sanitized parsley, if desired. Store
in the refrigerator. Makes 1 quart.
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