Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 4/2/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!drutx!eac From: eac@drutx.UUCP (CveticEA) Newsgroups: net.cooks Subject: Herb Vinegar Message-ID: <1628@drutx.UUCP> Date: Mon, 17-Dec-84 11:37:23 EST Article-I.D.: drutx.1628 Posted: Mon Dec 17 11:37:23 1984 Date-Received: Tue, 18-Dec-84 02:45:33 EST Organization: AT&T Information Systems Laboratories, Denver Lines: 29 A little while ago there was an article requesting low calorie salad dressings. Herb vinegars used by themselves make a very good salad dressing substitute. They also have many other uses. I use mine when making saurbraten, ketchup, marinades, or anything else that calls for regular vinegar and a little extract flavor would be an asset. I will try to reproduce the "recipe" I used the last time, but this is highly dependent on what I happened to grow in my herb garden. 1 gallon cider or wine vinegar 6 sprigs fresh thyme 1 sprig fresh rosemary (or less, this is very strong) 1 C (approximately) fresh basil 1 sprig fresh oregano 6 sprigs fresh marjoram 6 sliced shallots 1 T whole peppercorns 1 C fresh parsley celeriac root, sliced (optional) tarragon (if you like it) Heat vinegar almost to the boiling point. Add rest of the ingredients. Pour everything into a clean glass jar. No metal contact!! Let this mixture sit at room temperature for 3 weeks. Strain into glass containers and store in a cool, dark place. Straining is important since the acidity is not high enough to insure proper preservation of the shallots and celeriac root. Betsy Cvetic ihnp4!drutx!eac