HERB-INFUSED VINEGAR
ELEVATE WINTER SALADS WITH A DELIGHTFUL SPLASH OF HOMEMADE DRESSING
(Recipe makes 1 cup)
MATERIALS 1 cup apple cider vinegar | ¼ cup lightly packed, dry herbs of your choice such as: Rosemary (Salvia rosmarinus), Lemon balm (Melissa officinalis), Peppermint (Mentha x piperita), Tarragon (Artemisia dracunculus), Thyme (Thymus vulgaris) | 1 x 300ml glass jar with lid | 1 x glass bottle
Wash your hands, clean your prep area, and sterilise the glass jar before starting.Finely chop your herbs and place themPour the vinegar into the jar, ensuring the herbs are covered.Cover the jar with parchment paper and screw on the lid. (The paper stops the vinegar causing the lid to rust.)Leave to infuse in a cool dark place, shaking the jar occasionally over the course of four weeks.Strain and bottle up your vinegar into a sterile glass bottle. You may wish to include a small sprig of the herb(s) you used as decoration. Store in the fridge and use within 3-6 months.
