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Mixed Herb Vinegar       Veg   CD    ACC


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A bunch each of:
fresh Parsley, Thyme, Rosemary and Tarragon
12 Black Peppercorns
4 Celery Sticks
5 Shallots
1L/40fl.oz. White Wine Vinegar




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/ 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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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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