Italian Country Vinegar

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Italian Country Vinegar

 

1 quart red wine vinegar

4 sprigs oregano

2 sprigs basil

2 sprigs parsley

2 sprigs rosemary

1 sprig sage

1 tablespoon black peppercorns

1 garlic clove, peeled

 

In a saucepan, heat the vinegar to the boiling point. Place the remaining

ingredients in a quart-size glass bottle or jar. Pour the heated vinegar over

the herb mixture, and let steep until cool.

Strain the mixture through a coffee filter. Place a fresh sprig of rosemary in

another bottle (or several bottles) and add the strained vinegar. Label and date

the bottle or bottles. Store at room temperature.

Use this vinegar on tomatoes, vegetable side dishes, sandwiches, salads, and in

dressings.

Makes 1 quart.