Recipe - Flavored Vinegars

Flavorings such as
1 Sprig fresh herbs
Peppercorns
Fresh chilies
1 Clove garlic
Vinegar such as
White or redwine
Cider
Champagne
Sherry or
Ricewine vinegar

Vinegars keep for up to a year. Use goodquality redwine or whitewine
vinegar or cider, sherry, champagne or ricewine 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 stoppers or screwon tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.

Recipe By : Ask Martha Stewart 7/13/96

From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.