A refreshing change from plain vinegar, MarjoramVinegar is easy to make and gives salad dressings and sauces a different flavour. A little more vinegar may be added after removing the herbs if the taste is too strong. 1 PINT 8 fresh marjoram sprigs, washed and shaken dry 1 pint wine vinegar
Place the marjoram sprigs in a large screw-top jar. Pour in the wine vinegar and replace the lid tightly. Store the vinegar for 6 weeks in a dry sunny place.
Remove and discard the marjoram. Strain the vinegar through muslin or cheesecloth into a large serving jug. Pour the vinegar into clean, dry bottles and use as required.