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Title: Tuscan Vinegar+
Categories: Condiment
Yield: 2 Cups
| 4 | Sprigs rosemary | |
| 4 | Sprigs fresh thyme | |
| 4 | Sprigs fresh oregano | |
| 4 | Sprigs fresh basil | |
| 1 | tb | Black peppercorns |
| 1 3/4 | c | Red wine vinegar + |
| 2 | tb | Red wine vinegar |
1. Insert the herb sprigs, cut ends first, into a 16 oz. bottle or jar. Add the peppercorns.
2. In a nonreactive small saucepan over low heat, warm the vinegar until hot but not boiling. Pour immediately through a funnel into the bottle leaving just enough room for a cork stopper or lid. close and store in a cool, dark place for 10 days before using.
Tried, tested and wonderful!
from the "New York Cookbook by Molly O'Neill"
MM format courtesy Mary Riemerman From: Mary Riemerman Date: 04 Nov 95 From: Florence Thompson Date: 03 Apr 97 National Cooking Echo Ä
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