Parsley, Sage, Rosemary and Thyme Vinegar

4 Cups Red wine vinegar
12 Sprigs Fresh parsley
2 Tsp. Thyme leaves
1 Tsp. Rosemary leaves
1 Tsp. Sage leaves

Start with clean, dry or thoroughly washed fresh herbs. In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour mixture into a 1-quart jar; cover and set aside for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley, if desired. Use in salad dressings, marinades for beef or sprinkle over vegetables.

Yield: 1 quart