MAKING HERB VINEGAR

A number of herbs lend themselves to flavoring vinegar. Tarragon is the most popularly-employed, but basil, bay laurel, chervil, chives, lavender, parsley and thyme are delicious choices as well.

For stronger flavored herbs - basil, bay, tarragon - use a good white-wine or cider vinegar. For milder flavored herbs, use white distilled vinegar.

Recipe

Sterilize glass or ceramic bottles with lids, to be used in the making, but not the storage, of the herb vinegar. Put 1/2 cup of cleaned fresh herb leaves or sprigs ( or 2 tablespoons of dried herbs ) per pint of vinegar in a sterilized container. Bring vinegar to a boil and pour over the herbs to fill the container.

Tightly cover the containers. Set them in a cool, dark place; lightly shake the container daily.

The mixture should be flavored properly after two or three weeks. Strain the vinegar into a sterilized decorative jar or bottle. Small wine bottles are a good choice. Place a sprig in the bottle to identify and decorate the vinegar.

Fit the containers with new corks or rubber or plastic stoppers. Do not use metal caps. Label the bottle. Vinegar's should keep indefinitely. However, any home-bottled vinegar that develops a questionable appearance or odor should be discarded.

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