- 1/2 cup fresh sweet basil
- 1/2 cup fresh rosemary
- 1/4 cup fresh Mexican mint marigold (tarragon)
- 4 bay leaves
- 1/4 cup fresh oregano
- 1 teaspoon mixed peppercorns
- 1 teaspoon whole cloves
How to Make It
To make vinegar, fill a clean, sterilized glass bottle or jar with all ingredients. Use 2/3 white vinegar to 1/3 white or red wine to make vinegar more mellow. Pour vinegar/wine mixture over herbs; bruise herbs with a wooden spoon.
Cover container and store in a cool, dark place at room temperature. Stir mixture once every 4 or 5 days with a wooden spoon. The vinegar will be ready in 3 to 6 weeks, depending upon how strong you want it to be.
Filter/strain herbs from vinegar. (A coffee filter and funnel work well.)
Place a few clean, fresh herb sprigs in a clean, attractive bottle. Pour vinegar over sprigs.