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  • Serves: 1 Servings

Making Greek Balsamic Vinegar

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • Vinegar
  • Greek Oregano


Well, it's simple and unmeasured. I decide how much vinegar I want to
steep, and choose a wide-mouthed jar of that size. I fill this jar with
roughly equal amounts of fresh Greek oregano (a very strong, hot
variety...beware as some fresh oregano is insipid), mint (for this, I like
the yerba buena variety ...a coarse, strong spearmint), and winter savory
(stonger flavored than summer savory). I generally try to bruise the leaves
a bit. I pour the vinegar over the herbs, put a layer of waxed paper and a
couple of layers of plastic wrap over the mouth of the bottle (to help
retard the inevitable corrosion of the metal cap) and then screw on the jar
lid. I place the jar either on a sunny windowsill or on the deck for a few
weeks, and then strain the vinegar through a coffee filter and return it to
the original vinegar bottle (which usually has a more corrosion-resistant
lid). I don't like to leave any herbs in the vinegar, and don't like to
add any for decoration, either, because they tend to add a funky taste that
I don't care for if they sit long enough.

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