Herb vinegars can be made with a mixture of herbs or just a single variety
, Fresh, mixed or single, finely chopped
Vinegar, White Wine
Pick the herbs when the weather is dry and preferably sunny.
Tear the leaves or crush to release the flavours.
Choose a light coloured vinegar - white wine, cider or distilled.
Place around 3 tablespoons of the leaves in a large jar and pour over 600ml/1 pint of vinegar.
Seal the jar, and shake the contents regularly over 2-3 weeks.
Strain the contents through fine muslin into a jug, then pour into sterilised bottles and seal.
These vinegars make great additions to salad dressings and also make splendid gifts.