Paulette Vickery's Recipes

Shaker Herb Vinegar

condiments

2 quart vinegar
3 each handfuls, dried herbs

Depending on the type of vinegar used, different herbs will yeild apealing blends. With white vinegar, use chives, tarigon, ment, or salad bernet. With apple cider vinegar, use an herb blend or ment, basil, or garlic. With wine vinegar, use a basil and garlic mix. Crush or bruise fresh herbs. Place desired type of vinegar in a 3 quart sauce pan over medium heat. Heat thoroughly, but do not boil. Pour vinegar over herbs in storage jar or bottle. Shake often. Store 4 to 6 weeks. Strain into smaller bottles, discarding herbs. Cap and store, till needed.

Yield: 24 servings



** **