Italian Herb Infused Vinegar
A rustic, herb-infused vinegar with a hint of Italy in the flavors. Allow the herbs to infuse in a glass jar of vinegar for at least 1-2 weeks. Strain the herbs, bottle in clean cruets or other glass containers, and enjoy on salads, vegetables, and grains.
- 2 sprigs rosemary
- 4 sprigs oregano
- 2 sprigs sage
- 2 sprigs parsley
- 2 sprigs basil
- 1 clove garlic peeled
- 1 tablespoon peppercorns
- 1 quart white wine vinegar
Wash and dry the cut fresh herbs.
Place the herb sprigs inside a quart sized glass Mason jar.
Pour the white wine vinegar over the herbs.
Place a sheet of waxed paper over the top of the jar, then cap it with either a screw on plastic lid or another kind of lid so that it is tightly sealed.
Place in a sunny spot for 2 weeks. Turn it frequently.
After 2 weeks, strain the vinegar through a coffee filter or cheesecloth, discarding the herbs. Pour vinegar into cruets and use immediately.