Hebal Vingars

Title:
Hebal Vingars

Yield:
1 Gallon

Categories:
Dressings,
Herbs




Ingredients:




---------------------------JT'S
SOUTHWEST VINGAR---------------------------


     8 c  Dry basil leaves and blooms


     2    Heads peeled garlic cloves


    10    Dried red peppers


     1 ga Red wine vinegar





----------------------------CHEF'S
BLEND VINEGAR----------------------------


     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 in the recipe of your choice, 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini