Making greek balsamic vinegar Recipe

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Making greek balsamic vinegar

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Digestion, Eastern European, Greek

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Ingredients:

1	x	Vinegar
1	x	Greek Oregano

Procedures:

1	Well, it"s simple and unmeasured.
2	I decide how much vinegar i want to steep, and choose a wide-mouthed jar of that size.
3	I fill this jar with roughly equal amounts of fresh greek oregano (a very strong, hot variety...beware as some fresh oregano is insipid), mint (for this, i like the yerba buena variety ...a coarse, strong spearmint), and winter savory (stonger flavored than summer savory).
4	I generally try to bruise the leaves a bit.
5	I pour the vinegar over the herbs, put a layer of waxed paper and a couple of layers of plastic wrap over the mouth of the bottle (to help retard the inevitable corrosion of the metal cap) and then screw on the jar lid.
6	I place the jar either on a sunny windowsill or on the deck for a few weeks, and then strain the vinegar through a coffee filter and return it to the original vinegar bottle (which usually has a more corrosion-resistant lid).
7	I don"t like to leave any herbs in the vinegar, and don"t like to add any for decoration, either, because they tend to add a funky taste that i don"t care for if they sit long enough