ROSEMARY-LIME VINEGAR/AND VARIATIONS

      Title: ROSEMARY-LIME VINEGAR/AND VARIATIONS
  Categories: Mixes
       Yield: 2 Servings
  
       4 c  White-wine vinegar
            (plus more, if
            Needed)
       3    Cloves garlic
       6 lg Sprigs fresh rosemary
       1    Lime -- thinly sliced
  
   Flavored vinegars look sensational in antique bottles...or maybe even
   just old ones that you may find at a country fair. You can experiment
   with all sorts of different herbs, berries, or types of vinegars and
   oils, using this recipe & the one that follows as a base. Just be
   sure to store the vinegar and oil, tightly closed, for at least 2
   weeks before tasting it and making your final decision.  Whether or
   not to strain your gift before presenting it is up to you and depends
   on how enticing the flavorings look; prolonged immersion suits some
   better than others. Give this vinegar alone or with a bottle of the
   best olive oil you can find. If you want to mail it, pack it,
   cushioned with straw, into the kind of heavy mailing tube that
   artists use for sending out rolled-up posters. Two hints before you
   start: Use a stainless-steel saucepan when heating the vinegar to
   avoid producing a metallic taste. Take care not to cut the surface of
   the garlic cloves because contact with the garlic juice will cause
   the vinegar to become cloudy.        Bring the vinegar slowly to a
   boil in a saucepan over moderate heat. Peel the garlic cloves, but do
   not cut them. Place a clove in each of two 1-pint, sterilized
   bottles. Carefully strain the hot vinegar into the bottles and add 3
   rosemary sprigs to each. Divide the slices between the bottles and
   seal each bottle with its cork or cap. Heat more vinegar and add to
   the bottle, if needed, to fill completely. Store in a cool dry place
   for at least 2 weeks before using. For best results, use within 6
   months. Variations: To make Hot Chile-Pepper Vinegar, substitute 2
   (or more) jalapeno chiles for the rosemary and bring to a boil in the
   vinegar. Add them to the bottles along with the garlic cloves. Seal,
   label, and store as before. (If you leave the chiles in the vinegar,
   the recipient will know that you intend Hot to be taken seriously.)
   To make Lemon-Garlic Vinegar, substitute one sliced lemon for the
   lime, and delete the rosemary. Source:  An Edible Christmas Cookbook
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