Herbal Vinegar With Lemon Verbena & Mint - cooking recipe

Ingredients

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Preparation

In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise lemon verbena and mint and loosely fill clean glass jars.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
Store as it is or strain through cheesecloth and rebottle.
Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.