Chef’s Blend Vinegar Recipe
4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6″ long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1. Put all the ingredients called for, except vinegar, in a one-gallon glass jar.
2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour about half over the herb mixture.
3. Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar.
4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.