Instructions: Place rosemary, thyme, shallots, parsley and peppercorns in a clean quart jar. In a medium saucepan, bring vinegar just to the boiling point. Pour over herbs in quart jar. Cap jar and let it seep for two weeks or longer at room temp. Strain vinegar and pour into a sterilized bottle. Add a sprig of rosemary or thyme for decoration.

Makes 16 ounces.

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