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Title: Peppercorn Vinegar
Categories: Herb
Yield: 3 Cups
| 3 | tb | Peppercorns, black or a mixture of black, white, and pink |
| 3 | c | Vinegar; red wine, white wine, or champagne are recommende |
"Because pepper is such a universal seasoning, it goes perfectly well with any vinegar."
Combine the ingredients in a glass jar, close with a non-metalic lid, and store in a cool cupboard for 2 to 3 months. Strain the mixture through cheesecloth or a coffee filter into clean bottles, add a few fresh peppercorns, and close with a cork.
From: =The Good Cook's Book of Oil & Vinegar= by Michele Anna Jordan, 1992, with foreword by M.F.K. Fisher. Aris Books / Addison-Wesley Publishing Co. ISBN 0-201-57075-0.
MM & typos by Kurt Faria.
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