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Yield
3 3/4 cups.

How to Make It

Step 1

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.

Step 2

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding herbs. Add additional sprigs of thyme, rosemary, or sage, if desired. Seal bottles with corks or airtight lids.

Step 3

Use in vinaigrettes, vegetable salads, soups, or stews.

Oxmoor House Cooking Light Collection

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