Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Flavorings -- such as
1 Sprig fresh herbs
Peppercorns
Fresh chilies
1 Clove garlic
Vinegar -- such as
White- or red-wine
Cider
Champagne
Sherry -- or
Rice-wine vinegar

Vinegars keep for up to a year. Use good-quality red-wine or
white-wine vinegar or cider, sherry, champagne or rice-wine vinegar.
For vinegar containers, I like to recycle attractive bottles. They
must be in excellent condition, free of chips and cracks.

Sterilize the bottles before using: Wash with hot soapy water and
rinse well. Place on a wire rack in a large pot and add water to
cover the bottles; bring to a boil and let boil for 15 minutes.

Transfer the bottles to a clean towel, then use a chopstick or skewer
to poke desired flavorings into sterilized bottles. Experiment with
different combinations and amounts. Addvinegar to fill, using a
funnel. Seal tightly with clean new corks, plastic stoppers or
screw-on tops. Store in a cool, dry place for at least a week to
allow flavors to blend.Store at room temperature.

Recipe By : Ask Martha Stewart 7/13/96

From: Adamsfmle#aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400

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