Shallot-Herb Vinegar

Let's Cook

1. Step 1.

   Wash and thoroughly dry: ¾ cup loosely packed sprigs tarragon; ½ cup coarsely chopped parsley; 8 sprigs thyme; 4 sprigs winter savory; One 4-inch sprig rosemary

2. Step 2.

   Add to a sterilized 1-quart canning jar along with: 2 shallots, thinly sliced; 12 black peppercorns, cracked

3. Step 3.

   Heat slowly in a small saucepan to just below the boiling point: 3 cups cider vinegar or white wine vinegar

4. Step 4.

   Pour into the jar and let the mixture cool. Close the jar and let the mixture infuse for 2 weeks, shaking the jar every day.

5. Step 5.

   Taste. If the vinegar is still not flavored to your liking, let it infuse longer, sampling each day, until it is ready. Pour through a fine-mesh sieve lined with several thicknesses of cheesecloth and transfer to sterilized glass bottles, if desired. Seal and store at room temperature for up to 12 months.