Italian Herb Vinegar

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Servings: Makes 2 cups

Add flavor to salads and marinades with this herb vinegar, which makes lovely gifts when poured into pretty glass bottles. Fresh herbs (fine to include the stems) provide the best flavor, but you can use dried ones.

Ingredients

½ cup fresh thyme (or ¼ cup dried)

½ cup fresh oregano or marjoram (or ¼ cup dried)

2 cloves garlic, peeled and lightly crushed

2–3 bay leaves (dried or fresh)

2 cups white wine vinegar

Directions

If using fresh herbs, rinse and let dry thoroughly.
Put herbs in a large glass jar or container with a lid, then add the garlic and bay leaves. Crush the herbs lightly with a wooden spoon. Pour in the vinegar. Cover the jar with the lid and let sit in a dark place at room temperature for a week, shaking the jar every day or so.
After a week, taste the vinegar — if the flavor isn’t strong enough, let sit for a few more days and taste again.
When the flavor is to your liking, strain the vinegar through a fine-mesh strainer or a colander lined with cheesecloth to remove the solids. Discard the solids. Pour the vinegar into clean bottles for storage or giving.