Provencal Vinegar

1 small sprigs fresh thyme
1 small sprigs fresh rosemary
1 small bay leaf
1 large clove garlic, peeled
1 strip lemon rind
2 cups white wine vinegar

Combine herbs (thoroughly washed and dried prior to use), garlic and lemon zest in a sterilized bottle.

Pour into he vinegar to completely cover the lemon herbs and zest.

Seal, label and store in a cool, dark place for about 1 month before using.

This vinegar will keep for about 2-3 months stored in a cool, dark place.

Makes 2 cups.