Herb Vinegar

Makes: 600ml (1 pint)

600ml (1 pint) White Wine Vinegar
160g (6oz) Fresh Herbs (Basil, Rosemary, Sage, Mint, Tarragon, etc)

Wash the herb leaves and tender stalks, bruise with a wooden spoon and place into a large jar.
Top up with vinegar, cover with a cloth and leave to stand in a cool, dark place for 2 - 3 weeks.
Strain the liquid through muslin into a bottle.
Place a washed, fresh sprig of the chosen herb into the bottle before sealing.
Leave for 2 - 4 weeks to allow the flavour to mature

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Herb Vinegar

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