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Hebal Vingars

---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar
----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6" long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1. Put all the ingredients called for in the recipe of your choice,
except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour
about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their
flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry
place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

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<h1>Hebal Vingars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms <br />2 Heads peeled garlic cloves <br />10 Dried red peppers <br />1 ga Red wine vinegar <br />----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary <br />4 c Dry basil leaves <br />30 Stems of marjoram 6" long <br />2 Heads of garlic peeled <br />3 tb Crushed red pepper <br />1 ga Red wine vinegar <br />1. Put all the ingredients called for in the recipe of your choice, <br />except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour <br />about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their <br />flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry <br />place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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