Try this Tuscan Vinegar recipe, or contribute your own.Suggest a better description
1. Insert the herb sprigs, cut ends first, into a 16 oz. bottle or jar. Add the peppercorns. 2. In a nonreactive small saucepan over low heat, warm the vinegar until hot but not boiling. Pour immediately through a funnel into the bottle leaving just enough room for a cork stopper or lid. close and store in a cool, dark place for 10 days before using.
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|Serving Size: 1 Cup (37g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 4 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 84.6mg||2 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2g|
|Protein 0.6g||1 %|
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Calories per serving: 23
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