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Herbs in Vinegar
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Pound the herb being used to a paste (can be done in a food processor, but pestle & mortar is better), and then transfer paste into a heat proof container. Bring the vinegar to a boil in an enamel or glass pan (not a metal one), and then pour over the herb paste. Stir well. Once cool, pour into a sterilized jar and cover. Put aside for about 3 weeks, remembering to shake every day or two. After 3 weeks strain the vinegar into a sterilized bottle, and add a few springs of the herb (this is mostly for decoration, but is useful as a reminder which bottle contains which flavoured vinegar if you have prepared several!). Store in a cool dark place.
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