And then we ran out. All at once. They tell me we've been eating a lot of salad lately and when you eat salad, you eat dressing - at least I do - and it's easy to zoom through a lot of vinegar.
So I sat down and made a bunch more vinegars.
Here's how it works. Pay attention. It's really complicated.
Step 1. Gather your herbs and wash them.
Step 2. Put the herbs in jar or bottle.
Step 3. Pour vinegar over them.
Step 4. Put lids on.
OK. I totally lied to you about how complicated it is. It's easy.
Super easy.
Super. Dooper. Easy.
Easy, I tell you.
Go make some.
What kind of vinegar? Any kind of vinegar. Start with plain white vinegar if you're new to this. It's cheapest and easiest to find.
What herb combinations? I know this part can get overwhelming, so here is a list of some of the combinations that I like.
Italian: thyme, oregano, garlic, rosemary, basil
Provencal: thyme, sage, rosemary, chive, garlic
Fennel: fennel, chive
Chive: chive flowers [It's pink!!]
Basil: red basil or green basil. [Red basil makes a glorious pink vinegar!]
Dill-Garlic: dill leaves and flowers, garlic cloves. A bit of lemon peel is great in this vinegar, too.
Go make some.