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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
Recipe By : Ask Martha Stewart 7/13/96
From: "Kerry@cybercash.Com" <kerry@cybedate: Mon, 15 Jul 96 21:53:42 Edt
| Ingredients:
1 Sprig fresh herbs
1 Vinegar -- such as |
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