This large quantity is perfect to make when the garden is rampant, then give away as welcome gifts.
- 1 dozen shallots, peeled
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 3/4 cup fresh tarragon leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup chopped fresh chives
- 2 dozen black peppercorns
- 3 gallons cider vinegar
- 3 cloves garlic
- Combine the herbs and divide the mixture into three 1-gallon jars.
- Pour vinegar into each jar. Add 1 clove of garlic to each jar and let steep for 24 hours.
- Remove the garlic. Seal the jar and place in a cool, dry place for 2 weeks.
- Strain or pour through a coffee filter into twelve 1-quart bottles. Cap, seal, and label. Store in a dark, cool place.
Yield: 12 quarts
Excerpted from The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by © Carol W. Costenbader. Used with permission from Storey Publishing.