This large quantity is perfect to make when the garden is rampant, then give away as welcome gifts.
Ingredients:
- 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
Directions:
- 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
With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions — including this Fresh Herb Vinegar recipe — informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including canning, drying, freezing, pickling, preserving, cold storage, and gift giving. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.
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.
