Herb Vinegar
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 341. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups packed fresh tarragon, thyme, dill, mint, or basil
- 2 cups wine vinegar
Instructions
- To make herb vinegar, place 2 cups packed fresh tarragon, thyme, dill, mint, or basil into a hot, clean 1-quart jar.
- In a stainless steel or enamel saucepan heat 2 cups wine vinegar till hot but not boiling. Pour hot vinegar into the jar over the herb. Cover loosely with lid or plastic wrap till mixture cools, then cover tightly with the lid. (If using metal lid, cover jar with plastic wrap, then lid.)
- Let stand in a cool, dark place 1 week. Remove herb from jar. Transfer vinegar to a clean 1-pint jar. Add a sprig of fresh herb, if desired. Cover as above. Store in a cool, dark place up to 3 months.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vinaigrette in Kerr Jar" by Steven Jackson Photography; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/79892177@N00/3894097289. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.