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Mrs. Williamson warned against making vinegar with more than this proportion of herbs. “It you have too mueh vegetable matter, it reduces the acidity of the vinegar," she said. To store the vinegar for any period of time, Mrs. Williamson boils it and pours it into clean glass jars or bottles. She also cautions would-be herb vinegar makers to make sure the vinegar is covered while it is steeping so that there will be no bugs in w ith the herbs.
"I usually leave the vinegar out on my kitchen counter so I won't forget to stir it each day." she said. "But it is important to keep it covered with plastic."
For each kind of herb vinegar she makes, Mrs. Williamson has favorite uses. Rosemary vinegar she adds to mayonnaise and serves as a dressing for fruit salads. Basil vinegar is for salad greens - collards. cress and spinach - about I teaspoon per serving along with a little margarine. "This adds the flavor that you might miss if you've been cooking greens with fat meat." she said. Also fine with basil vinegar are cooked cold or hot beets. She adds a little honey, too. She also pairs basil vinegar with its classic partner, tomatoes, either alone or in a tossed salad. Other herb vineg<t*rs good for use in salad dressing are chive, tarragon and dill. “Dill vinegar is a good way to make sure that your cucumbers and dill come out even." Williamson said. "11 your dill is ready before your cucumbers, don’t let it go to seed and lose its flavor. Make a strong vinegar, w ith a lot of dill and save it for when your cucumbers are ready for pickling."
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