Herbal Vinegar
A seasoning vinegar made by steeping white rice vinegar with fresh herbs, suitable for salads, pickling mixtures, and condiments.
Ingredients
fresh tarragon or basil, 5–7 sprigs of rosemary or thyme, or a combination of any herbs
1 bunch
white rice vinegar
750 ml (1¼ pints)
Instructions
1
Prepare the herbs
Place the herbs on a cutting board and crush them 5–6 times with a rolling pin. Once they release their aroma, place them in 1 sterilized bottle.
2
Steep
As soon as the vinegar reaches a boil, pour it over the herbs. Let it cool, then seal the bottle and keep it in a cool place for at least 2 weeks, shaking it several times during steeping.
3
Filter and store
Strain the herbal vinegar through cheesecloth or a coffee filter and pour it into a sterilized bottle. If desired, add fresh herbs to the bottle. Seal it and store it in a cool place.
