In article >,
"elaine" > wrote:

> Thanks to the latest survey, today I plan on making tarragon & basil
> vinegar. Seems like a good way to use up my herbs. I've googled found
> several decent recipes. I only want a bottle of each so will adapt the
> recipe so I don't end up with way too much. Plus, the small bottle of white
> wine vinegar I have was quite pricey ($8.00). I understand that the quality
> of the vinegar would be superior if I use a better white wine vinegar as a
> base, but would it make a huge difference or could I just buy a cheaper
> white wine vinegar and save what I have. Any tried recipes would be welcome
> too. Thx. e.

I just infuse fresh herbs from the herb garden and let sit at room temp.
until the herbs pale out a bit and you can smell the herbs in the
vinegar. I chop the herbs up fine and shake the mix when I walk by and
think about it.

After 3 to 4 weeks, I filter it through a fine mesh (washable) coffee
filter and discard the herb mush. This also clarifies the infused
vinegar somewhat.

I then place whole sprigs of more fresh herbs into the vinegar for
decoration. I don't refrigerate it.

Make sure the herbs are well washed!
--
Peace, Om

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