Making herb vinegars 2

Yield: 1 Servings MMM

Ingredients:

1/2 lb peeled and

Instructions:

sliced ginger and 1-2 T Szechuan pepper rice wine vinegar. Chive Vinegar: chives (including chive blossoms) combination of other herbs if desired white wine vinegar Dilly Vinegar: fresh dill (stems & stalks flower heads & unripened seeds) few teaspoons of dried dill seeds if desired spiraled peel of 1 or 2 lemons is nice along with the peeled cloves of a head of garlic or several chopped shallots cover with white wine vinegar or champagne vinegar. Lovely Lemon Vinegar: lemon balm lemon basil lemon thyme lemon verbena root stalks of lemon grass (sliced and slightly crushed) spiraled peels of 2 or 3 lemons white wine or champagne vinegar. Garden Mint Vinegar: fresh mint (experiment with a combination of mints) spiraled peels of 1 or 2 lemons and garlic may be added white wine vinegar or apple cider vinegar. Oregano-Chile-Garlic-Vinegar: fresh oregano 2 or 3 heads of peeled garlic 6-15 dried red chiles cover with red wine vinegar Texas Cider Sage Vinegar: sage leaves and only tender stems 5 or 6 small cinnamon sticks 1 t of whole allspice and 1/2 teaspoon whole cloves cover with apple cider vinegar Chinese 5 Vinegar: peel & slice 1/2 lb ginger; peel the cloves of 2 or 3 heads garlic mash slightly 6 lemon-grass stalks & slice into 1-inch pieces add 12-15 dried red chiles cover with (end missing) From The Herb Garden Cookbook by Lucinda Hutson Austin: Texas Monthly Press 1987 ISBN# 0-87719-080-1 Converted by MMCONV vers. 1.00 Submitted By HELEN PEAGRAM MSG# 9262