Place the parsley, garlic, salt and pepper in a 2 quart ceramic or glass bowl.

Bring the vinegar to a boil. Pour the vinegar over the herbal mixture in the bowl.

Cover and let the mixture stand for two days. Strain the mixture and decant into a sterilized bottle. Add one to three sprigs of the herbs of your choice. Seal the bottle with a cork or lid. Let stand for two more weeks before using.

Flavor combinations

• Tarragon and lemon in white wine vinegar
• Chives, basil, and parsley in white wine vinegar
• Oregano, rosemary and thyme in red wine vinegar
• Lemon and dill in cider vinegar
• Garlic, chives blossoms and chervil in red wine vinegar
• Cilantro, jalapeño pepper and lime in white distilled vinegar (this one is hot)
• Lavender blossoms in cider vinegar
• Ginger root and cilantro in rice wine vinegar

Oils

• 1 teaspoon peppercorns
• 8 to 10 sprigs of your choice of herbs
• Olive oil to fill the container you are using
• 1 sterile bottle or wide mouth canning jar

Place the herbs and peppercorns into the sterile bottle or wide mouth canning jar. Use a funnel to decant the olive oil into the bottle to cover the herbs. Seal and let stand for one month before using.

Flavor combinations

• Lemon and dill
• Tarragon and chive
• Lemon and garlic (one of our favorites)
• Garlic, onion, and basil
• Basil and garlic
• Cilantro and Lime
• Rosemary and Marjoram
• Garlic, onion, oregano and red bell pepper

Note:

When using large pieces of fruit or vegetables, cut them into small wedges or pieces to fit into the bottle. Use bamboo skewers to hold the pieces together in the bottle.

Use herb vinegar in salad dressings, marinades, or to deglaze pans.

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