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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (2g) Recipe makes 50 servings The following items or measurements are not included below: 1 1/2 ounces mixed fresh herbs 25 fluid ounces balsamic vinegar |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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Herby Balsamic Vinegar
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Jun 10, 2002
Add a savoury twist to almost any recipe that calls for balsamic vinegar.
SERVES 50 , 25 fluid ounces
Ingredients
- 1 1/2 ounces chopped mixed fresh herbs (thyme, savory, basil, oregano and a bay leaf)
- 25 fluid ounces balsamic vinegar
- fresh herb, for bottling
Directions
1
Mix the herbs and vinegar together in a jar.2
Seal and leave in a warm place for 2 weeks, shaking often.3
Strain the vinegar through cheesecloth and then through coffee filter paper.4
Pour into sterilized bottles and add 2-3 sprigs of fresh herb to each bottle.5
Seal with acid-proof lids or bottle tops.
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- Course > Condiments, etc. > Cooking Mixes
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Technique > No Cook
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
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