Ingredients
- 4 large sprigs fresh rosemary
- 4 large sprigs fresh tarragon
- 4 sprigs fresh thyme
- 6 fresh bay leaves
- 2 pinches fennel seeds
- 4 cups red wine vinegar
Directions
Lightly bruise rosemary, tarragon,thyme, and bay leaves. Put all herbs and the fennel seeds into a large sterilized jar and pour in vinegar.
Seal the jar and shake well. Keep in a cool dark place for 2-3 weeksdo develop flavor, shaking jar occasionally.
Line a funnel with cheesecloth or coffee filter and strain the vinegar into sterililed bottles about 1/8 inch from the top. Seal, label, decorate and vinegar is ready for use.
Makes about 1 quart.
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Submitted 6/13/05.
Source: Summers Past Farms, Flinn Springs Ca. (619)390-1523
Submitted By: Scott Jewett
blonndy@simplyweb.net
Herbs of Provence vinegar