Herb−Flavor Vinegars

Herb−Flavor Vinegars

Ingredients:
1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar

Directions:
* Basil, oregano, dill and thyme are among the herbs to use.
Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into
bottles; let sit overnight. It is ready to use in a day.
An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill.
Keep turning for 2 to 3 weeks.
Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.
Herb−Flavor Vinegars 214
Homemade Sauerkraut
To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately. Allow 2
ounces salt to each 6 pounds of cabbage.