The herbs add great flavour to the beautiful jewel colour of the red wine vinegar. Makes a great salad dressing, marinade, oil and vinegar dip or top dressing.
Prep Time13 minutesmins
Total Time13 minutesmins
Ingredients
4sprigs fresh parsley
2sprigs fresh rosemary
1tspthyme leaves
3clovesgarlic
2cupsred wine vinegar
Instructions
Wash jar well. For extra caution boil for 10 minutes or use sterilizer solution from a wine/brew store.
Thoroughly wash and dry fresh herbs.
Place herbs and garlic in jar.
Heat vinegar until just below boiling. Pour vinegar into the jar. Stir and cool.
Cap tightly and leave in a cool, dark place for 2 weeks.
Sample vinegar for flavour. Allow to infuse longer or strain.
Strain out the herbs and garlic and pour flavoured vinegar into a fancy bottle.
Label and decorate.
Notes
Since it's fairly dark, there's no need to add any herbs once it's been poured into a decorative bottle. Yield 2 cups or 500 ml