Mixed Herb Vinegar

2 tbsp Rosemary, dried
2 tbsp Thyme, dried
2 Shallots, peeled and sliced
1 tsp Parsley, dried
3 Whole peppercorns
2 cups Red wine vinegar [500 ml]

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. Yields 16 ounces.

Attach to Jar: Mixed Herb Vinegar Store in a cool dry place.