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Ingredients
- 2 tbsp. dry rosemary
- 2 tbsp. dry thyme
- 2 shallots, peeled and sliced
- 1 teaspoon parsley
- 3 whole peppercorns
- 2 c. red wine vinegar
Directions
- Place all spices in a clean qt jar. In an enamel pan, bring vinegar just to the boiling point. Pour over herbs. Cap jar and let steep for 2 weeks or possibly more at room temperature. Strain vinegar and pour into a sterilized bottle. Add in a fresh sprig of rosemary or possibly thyme. Yields: 1 pint.
- If you do not have an enamel pan, use a glass bowl in the microwave. You can make any kind of herb vinegar you want by changing the herbs. If you have fresh herbs use them, personally I prefer the fresh.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 128 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 300mg | 9% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 4.8g | 16% |
| Sugars 0.1g | 0% |
| Protein 1.04g | 2% |
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