Yield:
4 cups.
Recipe from
More from Oxmoor House
Nutritional Information
Calories
2
Caloriesfromfat
0.0 %
Fat
0.0 g
Satfat
0.0 g
Monofat
0.0 g
Polyfat
0.0 g
Protein
0.0 g
Carbohydrate
0.5 g
Fiber
0.0 g
Cholesterol
0.0 mg
Iron
0.0 mg
Sodium
0.0 mg
Calcium
0.0 mg
Ingredients
1/2 cup
chopped fresh oregano
1/4 cup
chopped fresh rosemary
1/4 cup
chopped fresh basil
2 tablespoons
chopped fresh sage
1 tablespoon
chopped fresh parsley
1 tablespoon
peppercorns
1
clove garlic, crushed
4 cups
red wine vinegar
Additional sprigs of rosemary, basil, or sage (optional)
Preparation
Combine first 7 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over herbs in jar; cover with lid. Let stand at room temperature 2 weeks.
Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of rosemary, basil, or sage, if desired. Seal bottles with corks or airtight lids.
Use in vinaigrettes, marinades, or vegetable salads.
Oxmoor House Cooking Light Collection,
January 1995
