Mixed Herb Vinegar

2 Tbsp rosemary -- dried
2 Tbsp thyme -- dried
2 shallots -- peeled and sliced
1 T parsley -- dried
3 Whole peppercorns
2 C red wine vinegar

Place rosemary, thyme, shallots, parsley and peppercorns in a clean quart jar.

In an enamel saucepan, bring vinegar just to the boiling point. Pour over herbs.

Cap jar and let steep for two weeks or more at room temperature.

Strain vinegar and pour into a sterilized jar. Add a sprig of rosemary or thyme.

YIELD: 2 Cups