—————————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.

3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well.
Pack into an airtight jar (will stay fresh 4 months).
Makes 4 ounces.
*This recipe dates back to the 1800’s.* Orginated: Joan Tucker, Victoria B.C.
Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck

6 c Apples, cored and chopped

1 c Lovage, fresh

1 md Sweet red pepper, cored,

Seeded and chopped 1 md Red tomato, cored, peeled,

Chopped 1 md Green tomato, cored, chopped

1 md Onion, peeled and chopped

3 Garlic cloves, minced

1 c Golden raisins

1/4 c Fresh ginger, peeled, minced

1 c Light brown sugar, packed

1 c White wine vinegar

1 tb Mustard seeds

1 ts Celery seeds

Combine all ingredients in non-reactive pan.
Bring to boil over med-high heat, stirring constantly.
Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened.
Prepare jars, lids and boiling water bath.
Fill jars with hot mixture, leaving 1/4 inch headspace.
Wipe rims with clean towel and attach lids securely.
Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.