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)
Nutrition 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
How to Make It
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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.
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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.
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Use in vinaigrettes, marinades, or vegetable salads.
Oxmoor House Cooking Light Collection
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