Flavoured Vinegar

Directions

1. 1
   Collect the number of bottles necessary, with sound corks to fit.
2. 2
   Wash the bottles in hot soapy water, rinse first in very hot water then in cold, drain, dry and heat in a slow oven.
3. 3
   Scald the corks in boiling water.
4. 4
   Pour the vinegar into an enamel-lined or stainless steel pan and over a low temperature bring slowly to blood heat.
5. 5
   It should be quite warm to the touch of a knuckle joint, no more.
6. 6
   Add shallots, garlic, mustard seed or tarragon to the warm bottles.
7. 7
   (If using tarragon, this should be bent double and pushed down the neck of the bottle.
8. 8
   ).
9. 9
   Fill up with warm vinegar, cork down tightly, and place on a sunny window sill to mature for 6 weeks before use.