Serves: 5
Total Calories: 2

1 cup lightly packed, fresh herbs, crushed, or 1/2 cup dried herbs (rosemary, thyme, tarragon, oregano, basil, dill, chives, mint or a combination)
1 clove garlic crushed (optional)
1/2 teaspoon peppercorn whole (optional)
1 quart cider vinegar of your choice

If using fresh herbs, place herbs in bottle or jar add optional garlic and vinegar. Tightly cap and seal. Corks can be purchased in hardware departments or where wine-making supplies are sold. Let stand in a warm place for about 10 days to develop flavors shake occasionally. Store in a cool, dark place.

If using dried herbs, place herbs in a large bottle or jar (at least 5-cup size). Add optional garlic, peppercorns, and vinegar. Tightly cap. Let stand in a warm place for about 10 days to develop flavors shake occasionally. If desired, strain to remove herbs. Bottle in sterilized container tightly cap and seal. Store in a cool, dark place.

Note: Herbed vinegars give special flavors to salad dressings and marinades. Use within 3 months for best flavor. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.

Fruited Vinegars:
Substitute berries, peeled and sliced peaches, pitted cherries or apricots, or a combination for the herbs. Omit garlic.

Experiment by combining fruit with an herb, such as raspberries with sprigs of rosemary or mint.

Place in interesting shapes of bottles and seal with a cork or tight lid for attractive hostess gifts.

Nutritional Facts:

Serves: 5
Total Calories: 2
Calories from Fat: 0

More Recipes from the Holiday Cookbook Cookbook:
Apricot Chutney
Herbed Vinegar
Raspberry Port Jelly
Sangria Citrus Jelly
Sugarless Fruit Spreads