Infused Vinegar
Ingredients:
4 clean bottles
4 liters white wine vinegar
fresh thyme, a large bunch (8 big stems)
8 garlic cloves, poached for 5 minutes in boiling water
4 tbsp. fennel seeds
Method:
1. Heat the vinegar in a non corrosive pot.
2. Take 2 large stems of fresh thyme and crush it in your hands, push it into the clean bottle, add 1 tbsp. of fennel seeds and 2 cloves of poached garlic.
3. Pour the warm vinegar into the jar and seal tightly with a cork. Let the vinegar sit in a sunny window for about 1 week to allow the herbs to infuse the vinegar. Repeat with remaining bottles.
4. Wrap with decorative ribbon for presentation.
Alternate flavours:
Red pepper flakes with chives and poached garlic
Fresh Tarragon, use about 4 large sprigs per liter bottle.
Dill and 5 blended peppercorns
