Title: Rosemary-Lime Vinegar/and Variations
Categories: Mix Condiment
Yield: 2 Servings

4	c	White-wine vinegar
		(plus more, if
		Needed)
3		Cloves garlic
6	lg	Sprigs fresh rosemary
1		Lime -- thinly sliced

Flavored vinegars look sensational in antique bottles...or maybe even just old ones that you may find at a country fair. You can experiment with all sorts of different herbs, berries, or types of vinegars and oils, using this recipe & the one that follows as a base. Just be sure to store the vinegar and oil, tightly closed, for at least 2 weeks before tasting it and making your final decision. Whether or not to strain your gift before presenting it is up to you and depends on how enticing the flavorings look; prolonged immersion suits some better than others. Give this vinegar alone or with a bottle of the best olive oil you can find. If you want to mail it, pack it, cushioned with straw, into the kind of heavy mailing tube that artists use for sending out rolled-up posters. Two hints before you start: Use a stainless-steel saucepan when heating the vinegar to avoid producing a metallic taste. Take care not to cut the surface of the garlic cloves because contact with the garlic juice will cause the vinegar to become cloudy. Bring the vinegar slowly to a boil in a saucepan over moderate heat. Peel the garlic cloves, but do not cut them. Place a clove in each of two 1-pint, sterilized bottles. Carefully strain the hot vinegar into the bottles and add 3 rosemary sprigs to each. Divide the slices between the bottles and seal each bottle with its cork or cap. Heat more vinegar and add to the bottle, if needed, to fill completely. Store in a cool dry place for at least 2 weeks before using. For best results, use within 6 months. Variations: To make Hot Chile-Pepper Vinegar, substitute 2 (or more) jalapeno chiles for the rosemary and bring to a boil in the vinegar. Add them to the bottles along with the garlic cloves. Seal, label, and store as before. (If you leave the chiles in the vinegar, the recipient will know that you intend Hot to be taken seriously.) To make Lemon-Garlic Vinegar, substitute one sliced lemon for the lime, and delete the rosemary. Source: An Edible Christmas Cookbook

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