SHALLOT-HERB VINEGAR
About 3 cups
Wash and thoroughly dry:
- ¾ cup loosely packed sprigs tarragon
- ½ cup coarsely chopped parsley
- 8 sprigs thyme
- 4 sprigs winter savory
- One 4-inch sprig rosemary
Add to a sterilized 1-quart canning jar along with:
- 2 shallots, thinly sliced
- 12 black peppercorns, cracked
Heat slowly in a small saucepan to just below the boiling point:
- 3 cups cider vinegar or white wine vinegar
Pour into the jar and let the mixture cool. Close the jar and let the mixture infuse for 2 weeks, shaking the jar every day.
Taste. If the vinegar is still not flavored to your liking, let it infuse longer, sampling each day, until it is ready. Pour through a fine-mesh sieve lined with several thicknesses of cheesecloth and transfer to sterilized glass bottles, if desired. Seal and store at room temperature for up to 12 months.