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Mixed Herb Vinegar
Veg CD
ACC Vegetarian Vegan Herbs Vegetables Cold Accompaniment Pickles Preserve Preserves Preserving Gluten Wheat Dairy Free Eggless Ingredients
A bunch each of: Instructions 1. Prepare the jars (see notes below).
2. Lightly bruise the herbs, coarsely crush the peppercorns and thinly slice the celery and shallots. 3. Put all ingredients into the sterilised jars and to up each with the vinegar. Cover, seal and shake well. Store in a cool dark place for 3 weeks, shaking occasionally. 3. Prepare the bottles (see notes below).
4. Strain the vinegar through muslin into sterilized bottles and seal firmly (see notes below).
Notes:
see also General
preparations Jars,
Bottles and caps -
Use
bottles and jars which are free from cracks, chips or flaws.
Prepare them by washing well in warm soapy water and rinsing thoroughly.
Dry them in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Boil the screw tops or corks in water for 10
minutes just prior to use.
Filling and covering the jars – Fill to within 1cm/ ½ inch of the top. Whilst still hot, cover with a screw top lid. Filling
the bottles – Fill
with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well
with a screw top or a cork. Storage – Store in a cool dark place
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