Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MAKES: 2 CUPS----------------------------
2 c Tightly packed fresh herb -basil, or mint)
-leaves or sprigs 2 c White vinegar
(tarragon, thyme, dill, Fresh herb sprig (optional)

Pack herbs into a hot, clean, 1-qt jar. In a stainless steel or enamel
saucepan, heat vinegar until hot, but not boiling. Pour hot vinegar
over herbs in jar, cover loosely with a glass, plastic, or cork lid.
(Vinegar will corrode the metal.) Carolyn's note: Plastic lined metal
caps are fine. Let cool completely, then cover tightly. Let vinegar
stand in a cool, dark place for 1 week. After one week, remove herbs
from jar. Transfer vinegar to a clean 1 1/2 pint bottle. If desired,
add a sprig of fresh herbs to the bottle for easier identification.
Cover tightly, label and place in a cool dark place up to 6 months.
BHG Christmas at Home Carolyn Shaw's Collection

Submitted By CAROLYN SHAW On 10-31-94

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