Herbal Vinegar

Vinegar, like oil, absorbs the flavor of fresh herbs with time. Herbal vinegars, like herb-infused oil, help to preserve the vibrant flavor of springtime herbs. Use herbal vinegar as a replacement for apple cider vinegar or wine vinegar in your salads, where they can impart not only their acidity but also the distinct flavor of the herbs you used in the preparation. Thyme, chive blossoms, and rosemary work well.

MAKES: ABOUT 2 CUPS

INGREDIENTS:

• Handful of fresh herbs
• 2 cups apple cider vinegar or red or white wine vinegar

INSTRUCTIONS:

1. Rinse the herbs well and pat them dry
2. Stuff the herbs into a pint-sized jar
3. Pour in 2 cups of apple cider vinegar or red or white wine vinegar
4. Tighten the jar’s cap and set it in a window
5. Shake the jar every day for 2 to 4 weeks and return it to the windowsill
6. Taste the vinegar after 2 weeks, and allow it to sit longer if you prefer a stronger flavor
7. Line a fine-mesh sieve with a piece of cheesecloth and set it over a bowl
8. Pour the herbs and vinegar into the sieve
9. Discard the herbs and pour the flavored vinegar into a clean jar
10. Store the jar in a cool, dark place and use the vinegar within 6 months.