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Rosemary Oil with Red Chiles Veg
CD ACC Vegetarian
Vegetable Cold
Accompaniment Pickles
Preserve Preserves
Preserving
Ingredients Large Sprigs of Rosemary, allow 1 or 2
per bottle Dried Red Chiles, allow 2 per bottle Extra Virgin Olive Oil
Instructions
1.
Prepare the bottles (see notes below) 2. Bruise the rosemary branches between
your fingers and bruise the chilies bruise the chilies with a knife. 3. Place
1 or 2 rosemary sprigs and chilies into each bottle then fill the bottles
with oil, cover and seal (see notes below).
Stand at room temperature for 10 days.
4. Strain the oil and pour back into the bottles, cover seal and label. Notes: see also General preparations
Bottles and caps - Use bottles which are free from cracks, chips or flaws. Prepare the bottles 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 the bottles – Fill with the liquid to within 2.5cm/1 inch of the top. Seal well with a screw top or a cork.
Storage – Store in a cool dark place
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