Aromatic Vinegar
Makes about 4 cups

2 tablespoons mixed peppercorns
4 lemon slices
Two small handfuls fresh herbs
6 bay leaves
4 cups good quality vinegar

Divide the peppercorns, lemon slices, fresh herbs and bay leaves between two clean, dry pint-sized bottles with wide mouths.

Bring the vinegar to a boil in a medium saucepan. Let it cool slightly and pour it over the herbs and spices in the jars. Let the vinegar cool to room temperature, cover tightly and steep in a cool place for three days.

Strain the vinegar through a muslin cloth or cheesecloth.

Place fresh springs of herbs and peppercorns into decorative bottles. Fill the bottles with the vinegar and cork up the bottles. Store in a cool, dry place for several months; the flavors will continue to develop over time. Remove the herbs once they are not fully covered by the vinegar.

©2006 Copyright Alison Anton - All rights reserved.