Ingredients
A splash of this vinegar complements red meat, Italian sauces and vinaigrettes.
Directions
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)
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.