Flavorings -- such as
1 Sprig fresh herbs
1 Clove garlic
Vinegar -- such as
White- or red-wine
Sherry -- or
Vinegars keep for up to a year. Use good-quality red-wine or white-wine
vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
Recipe By : Ask Martha Stewart 7/13/96
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400
Posted to MM-Recipes Digest V4 #035 by John Merkel
Feb 3, 1997.