Provencal Vinegar
Author: Dixie Anderson of Alpine and Tami Feulner of Sandy, "Kitchen Secrets of the Vinegar Ladies"
Ingredients
A splash of this vinegar complements red meat, Italian sauces and vinaigrettes.
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 sprigs fresh oregano
1 sprig fresh basil
1 or 2 fresh bay leaves
2 fresh garlic cloves (peeled)
1 orange peel strip (about 1-by-4 inches)
16 ounces red wine vinegar
2 teaspoons whole peppercorns (mixed colored)
Directions
Place all herbs into a clean bottle. Carefully add the peppercorns, garlic and orange peel. Add the vinegar. Cork tightly. Store the vinegar 10 days before using. Makes 1 bottle.
Recipes
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