Julee Rosso, Sheila Lukins

Herbed Cider Vinegar

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

When making herb vinegars, keep in mind that they should have an appealing taste, and also should be appealing visually. Look for the fullest, bushiest herb sprigs you can find. If the sprigs seem thin, add two per bottle; if they seem to overwhelm, trim them slightly. You can make herb vinegars in 8- to 16-ounce bottles.

Ingredients

  • Thyme sprigs
  • Rosemary sprigs
  • large garlic cloves, peeled
  • strips of lemon peel, 2 × ¼ inch

Method

  1. Place 1 sprig of thyme and 1 sprig of rosemary in each decorative, clean bottle.
  2. Thread a garlic clove, lengthwise, and a strip of lemon peel, lengthwise, on a thin wooden skewer. Place 1 skewer in each bottle. Fill each bottle with cider vinegar. Let steep at least one week to bring out the flavors.