The Recipe!
Introduction
Sarah Marshall of Marshall’s Haute Sauce shows how to transform vinegar and fresh herbs into flavorful infusions for dressings or quick pickles that add zing to any dish.
Ingredients
Herb Vinegar
4 cups vinegar (rice, white balsamic, or distilled)
Fresh herbs (basil, bay leaves, oregano, flowering herbs are fine)
Quick Pickles (makes 4 pint jars)
Vegetables of choice (carrots, cucumbers, beans, etc.)
3 cups vinegar
1 cup water
2 tbsp salt
Steps
To make herb vinegar: Warm vinegar to a gentle boil. Pour over fresh herbs in a heat-safe container. Steep 30–60 minutes, strain, and store in a jar in the fridge (keeps up to 1 year).
For quick pickles: Sterilize four pint jars. Boil brine ingredients and pour over vegetables packed in jars, leaving 1 inch headspace.
Cool to room temperature before sealing tightly and refrigerating. Flavor improves over several days; keeps up to 3 months refrigerated.