{soups-salads-and-salad-dressings} California Salad Vinegar

 

1 small cucumber, peeled, seeded, and sliced
1/2 small red onion, sliced in rings
1/2 small bunch of parsley, with stems trimmed to 2 to 3 inches
3 medium sprigs of Tarragon
4 garlic cloves, halved
3 cups white wine vinegar

Arrange the vegetables and herbs decoratively in a sterilized quart bottle or jar, using a skewer or the handle of a wooden spoon to help position the ingredients.

In a saucepan, bring the vinegar to a boil. Pour as much of it over the vegetables and herbs as will fit in the bottle or jar. Cool to room temperature, cover, and store in a dark pantry for at least 5 days before using.

Makes 1 quart

The Border Cookbook

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