Mixed Herb Vinegar
Vegetarian Vegan Herbs Vegetables Cold Accompaniment
Pickles Preserve Preserves Preserving
Gluten Wheat Dairy Free Eggless
A bunch each of:
fresh Parsley, Thyme, Rosemary and Tarragon
12 Black Peppercorns
4 Celery Sticks
1L/40fl.oz. White Wine Vinegar
1. Prepare the jars (see
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
3. Prepare the bottles
(see notes below).
Strain the vinegar
through muslin into sterilized bottles and seal firmly (see notes below).
see also General
Bottles and caps -
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.
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
screw top lid.
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