Title: Some More Flavoured Vinegars > the Vinegar Book
Categories: Condiment
Yield: 1 Servings

		Fines Herbes Vinegar
1	pt	Vinegar
1	ts	Peppercorns
1	ts	Tarragon
1	ts	Basil
2	pn	Salt
2	pn	Sugar
2	pn	Thyme
1	pn	Pimento
1	pn	Dried horseradish
1		Chopped shallot
1		Crushed chopped bayleaf
1		Leaf of rosemary
		The grated rind of 2 lemons

Combine all the ingredients and mix well. Bottle and leave for two or three months before using in salad dressings.

Tarragon Vinegar Put 1/4 cup of tarragon leaves in a pint bottle of vinegar and leave for 8 weeks. Use on cooked and raw vegetables.

Garlic Lover's Vinegar Separate and peel half the cloves from a large garlic bulb. Put them in a pint of vinegar and allow to steep for 2 weeks. Strain off the vinegar and discard the garlic. Only a few drops are needed in most dishes.

Mint Vinegar Stuff a bottle full of mint leaves. Then fill the bottle with hot vinegar, cap and put aside for 6 weeks. Strain and use with meats or in cool drinks.

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