Instructions: To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil

With white wine vinegar, use: 4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.