Preparation:

Put the sage leaves in a very clean 1-qt glass jar and bruise them with a wooden spoon. Add the caraway seeds, the vinegar, and the water and let the mixture steep, covered with the lid, in a cool dark place for 4 days to 2 weeks.

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pinTbsp glass jars.

Add the sage sprigs and seal the jars with the lids.

Once steeped, this vinegar is supposed to keep for several months. Garnishes and other solids left in the jar, however, may discolor or break down.

Servings:
Source: August, Gourmet 1993, EPATRICK@PEARL.TUFTS.EDU
Submitted by: Recipe Group Member
Date: Tue, 17 Aug 93

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