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Herb Vinegars. Use about ½ cup of herbs per 2 cups of vinegar. Fill the bottles of herbs with room-temperature vinegar and cork. Store in a cool, dark place. The flavor will continue to strengthen for 4 to 6 weeks. Use herb-flavored vinegars in salad dressings and marinades, splashed over veggies, or anywhere a recipe calls for vinegar or lemon juice.