Recipe of Caraway Vinegar - Food Recipes

From the August issue of Gourmet magazine. 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.)" Sage Caraway Vinegar 1 cup packed fresh sage leaves plus sprigs for garnish, rinsed and spun dry 1 1/2 teaspoons caraway seeds, bruised with a rolling pin 1 3/4 cups cider vinegar 1/4 cup water 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-pint glass jars. Add the sage sprigs and seal the jars with the lids.