Serves: 5
Total Calories: 2

1 cup fresh herbs lightly packed, or 1/2 cup dried herbs (rosemary, thyme, tarragon, oregano, basil, dill, chives, mint, or a combination)
1 clove garlic crushed (optional)
1/2 teaspoon peppercorn whole (optional)
1 quart cider vinegar of your choice

If using fresh herbs: Place herbs, optional garlic, and optional peppercorns in a large bottle or jar. Pour in vinegar. Tightly cap and seal. Corks can be purchased in hardware departments or where wine-making supplies are sold. Let stand in a warm place for about 10 days to develop flavors shake occasionally. Store in a cool, dark place.

If using dried herbs: Prepare as above. After 10 days, strain to remove herbs if desired. Bottle in a sterilized container tightly cap and seal. Store in a cool, dark place.


FRUIT VINEGARS: Substitute berries, peeled and sliced peaches, pitted cherries or apricots, or a combination for the herbs. Omit garlic. You may wish to experiment by combining fruit with an herb, such as raspberries with sprigs of rosemary or mint.


NOTE: These vinegars give special flavors to salad dressings and marinades. Use within 3 months for best flavor. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.

Nutritional Facts:

Serves: 5
Total Calories: 2
Calories from Fat: 0

More Recipes from the Farmer's Market Cookbook:
Flavored Vinegars