It is very easy to make your own herb vinegars, using any fresh herbs which are readily available in similar quantities to those given in this recipe. Only good quality wine vinegar should be used so that the delicate flavour of the herbs is enhanced rather than masked. The vinegar will keep well for several months if stored in a cool dark place.
Use the vinegar in salad dressings or marinades or whenever wine vinegar is called for in a recipe, to introduce an individual flavour.
1 small onion, finely chopped
1 garlic clove, crushed
1 tablespoon chopped fresh marjoram
1 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary leaves
3 black peppercorns, crushed
½ teaspoon salt
2 pints white wine vinegar
Place the onion, garlic, marjoram, thyme, rosemary, peppercorns and salt in a 1-pint jar or a large mixing bowl. In a large stainless steel or aluminium saucepan, bring the vinegar to the boil over high heat. Lower the heat and sim-mer the vinegar until it is reduced by half its original quantity.
Allow the vinegar to cool slightly, especially if you are using a jar (it may crack if the liquid is too hot), and pour it into the bowl or jar. Cover the bowl or jar and leave overnight in a cool place (not the refrigerator) for at least 8 hours. Strain the vinegar into a bowl and either return it to the jar or pour it through a funnel into a bottle. Cover the jar or bottle tightly and use as required.