ROSEMARY TARRAGON VINEGAR

ROSEMARY TARRAGON VINEGAR 1 cup Italian red wine vinegar 1 cup Balsamic vinegar 2 tablespoons Bragg cider vinegar (optional) 2 large sprigs rosemary 2 large sprigs tarragon pinch of red pepper flakes 1/4 teaspoon each basil and oregano (optional) 3 whole (unblemished) garlic cloves, peeled

Choose a fancy clear bottle (about 1 pint) with a rubber stopper top that is long enough to fit the herb sprigs without bending them. Note: Bottles with a ceramic wire bail bottling cap (such as those used in some imported beers) are normally heatproof. If you use a different type of bottle, the vinegar should be cool for decanting to avoid breakage.

Wash the bottle well with a mild soap and rinse until water runs perfectly clear. Drain. Gently wash the herbs and allow to air dry.

In a microwavable measuring cup, heat the vinegar until very warm/hot but not boiling.

Put the herbs and peeled garlic into the bottle upright, then, using a funnel, fill bottle with the hot vinegar mixture.

For more clarity in the bottle, substitute white wine, champagne or tarragon vinegar for the Balsamic. While this vinegar may be more attractive as a gift, this substitution will sacrifice some degree of the rich character of the original mixture which is uniquely suited for flavorful vinaigrettes and Italian olive oil based salad dressings.

Tie a fancy bow of multi-colored raffia around the bottleneck and affix a pretty label with a description of the contents.

Makes a thoughtful, useful and well appreciated gift for any cook.

Vinegar Peppers Variation: Pour the vinegar mixture into a canning jar which has been filled with small and colorful peppers and 1 teaspoon sea salt. Refrigerate for at least 3 weeks before using. For a hot and spicy version, add 1 hot pepper to the mixture. Serve vinegar peppers with pork chops, chopped in salads and sandwiches, or as an accompaniment to White Bean Soup or Pasta Fagiole or Pasta and Beans.

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