PREP: 15 minutes STAND: 2 weeks at room temperature MAKES: 3 cups

Herbed Vinegar

What You’ll Need

1½ oz. fresh basil, tarragon, oregano, or thyme leaves

3 cups white wine vinegar

How to Make It

1. Pack herb leaves into a clean 1-qt. jar with a tight-fitting lid. Using a muddler or the end of a wooden spoon, lightly bruise the herb leaves to release their essential oils.

2. In a medium saucepan bring vinegar to simmering. Pour hot vinegar over herb leaves. Let cool to room temperature. Seal jar; shake well. Let stand at room temperature 2 weeks, shaking jar every day.

3. Strain vinegar mixture through damp, 100%-cotton cheesecloth. Transfer to clean bottles. Store vinegar in the refrigerator up to 1 year.

PER 1 TBSP. VINEGAR: 5 cal., 0 g fat, 0 mg chol., 1 mg sodium, 0 g carb., 0 g fiber, 0 g pro.