Instructions: Well, its simple and unmeasured. I decide how much vinegar I want to steep, and choose a wide-mouthed jar of that size. I fill this jar with roughly equal amounts of fresh Greek oregano (a very strong, hot variety...beware as some fresh oregano is insipid), mint (for this, I like the yerba buena variety ...a coarse, strong spearmint), and winter savory

(stonger flavored than summer savory). I generally try to bruise the leaves a bit. I pour the vinegar over the herbs, put a layer of waxed paper and a couple of layers of plastic wrap over the mouth of the bottle (to help retard the inevitable corrosion of the metal cap) and then screw on the jar lid. I place the jar either on a sunny windowsill or on the deck for a few weeks, and then strain the vinegar through a coffee filter and return it to the original vinegar bottle (which usually has a more corrosion-resistant lid). I dont like to leave any herbs in the vinegar, and dont like to add any for decoration, either, because they tend to add a funky taste that I dont care for if they sit long enough.

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.