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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Herb Vinegar
      Yield: 2 Servings
      2 c  Tightly packed fresh herb
           Leaves or sprigs
           (tarragon, thyme, dill,
           Basil, or mint)
      2 c  White vinegar
           Fresh herb sprig (optional)
  Pack herbs into a hot, clean, 1-qt jar. In a
  stainless steel or enamel saucepan, heat vinegar
  until hot, but not boiling. Pour hot vinegar over
  herbs in jar, cover loosely with a glass, plastic,
  or cork lid. (Vinegar will corrode the metal.)
  Carolyn's note: Plastic lined metal caps are fine.
  Let cool completely, then cover tightly. Let
  vinegar stand in a cool, dark place for 1 week.
  After one week, remove herbs from jar. Transfer
  vinegar to a clean 1 1/2 pint bottle. If desired,
  add a sprig of fresh herbs to the bottle for
  easier identification. Cover tightly, label and
  place in a cool dark place up to 6 months.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:20:22 EDT