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Recipe Summary

Yield:
3 3/4 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 thyme, rosemary, or sage, if desired. Seal bottles with corks or airtight lids.

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

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

2 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 2mg; calcium 0mg.
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