This vinegar is ready for bread dipping. Mix it with olive oil and fresh garlic, and serve with warm sourdough for a flavorful appetizer.
- 1/4 cup fresh thyme, or 4 teaspoons dried
- 1/4 cup fresh chives, or 4 teaspoons dried
- 1 tablespoon minced fresh garlic
- 1 tablespoon fresh rosemary, or 1 teaspoon dried
- 2 cups white wine vinegar
- Place all ingredients except vinegar in a large, clean glass jar.
- Heat the vinegar in a noncorrosive pan until almost boiling, then pour into the jar and stir mixture with a wooden spoon. Cover with a tight lid.
- Store the jar in a cool, dark place for 3 or more weeks, shaking occasionally to mix ingredients. When the infusion has reached the flavor intensity you desire, strain it through several layers of cheesecloth to remove any large bits of plant material. Strain the mixture again through coffee filters to achieve a crystal clear vinegar.
- Pour finished vinegar into clean glass bottles and cork. Label, and use within 6 months.