Stefan and Emily used to make this stuff when her herb garden was overly productive. The last batch I made was with a blend of thyme, summer savoury, basil, oregano and a bay leaf.

Ingredients

48 serv.

ounces fresh herbs, finely chopped1 1⁄2
fluid ounces cider vinegar or 24 fluid ounces balsamic vinegar↗24
fresh herb, for bottling

Step-by-step instructions

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 sterilised bottles and add 2-3 sprigs of fresh herb to each bottle.
5
Seal with acid-proof lids or bottle tops.

Source: food.com

Original recipe ↗

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