Rosemary or Tarragon Vinegar

1 cup loosely packed fresh tarragon or rosemary
2 cups sherry vinegar or white wine vinegar

Place the herbs in a clean, sterilized jar and use a spoon to bruise them slightly.

Pour the vinegar over the herbs and cover the jar tightly. Put the jar in a dark place at room temperature to let the herb-vinegar mixture steep.

Shake the jar every few days and taste the vinegar after one week.

If the flavor is not strong enough, let it stand for another 1-3 weeks, checking the flavor weekly.

If an even stronger flavor is desired, repeat the steeping process with fresh herbs. When the flavor is right, strain the vinegar into a different sterilized bottle; cap tightly.