Herb-infused vinegars make deliciously fresh salad dressings and veggie picker-uppers, without the added sugar, salt, or preservatives!
What you will need:
Glass jar or bottle
1 cup fresh herbs (such as dill or parsley)
1 quart of cider vinegar
What you will do:
Put the herbs in the glass jar or bottle. Add the vinegar and seal tightly. Let the mixture stand in your pantry—or a cool, dark place—for about 3 to 4 weeks.
For phase 2 and 3, try herbs such as tarragon or thyme.
If you wish, after the first few days of letting the mixture stand, add a bit more vinegar.