1 small sprig thyme
1 small sprig rosemary
1 small bay leaf
1 large clove garlic, blanched
1 strip fresh orange peel (1 inch x 4 inches)
1 pint white wine vinegar
Wash and dry the thyme and rosemary, place in a 1-pint bottle or jar, add the bay leaf and orange peel. Fill with the wine vinegar and seal. Store for two months, shaking two or three times per week. Use as a marinade, in salad dressings and sprinkled over steamed or grilled vegetables.