Ingredients:

• 4 cups red wine vinegar
• 8 sprigs fresh parsley
• 2 teaspoons thyme leaves

• 1 teaspoon rosemary leaves

• 1 teaspoon sage leaves

Directions:

1. Thoroughly wash herbs and dip in solution 1 teaspoon household bleach in 6 cups water.
2. Rinse thoroughly under cool running water. 
3. Place dill in sterilized quart jar. 
4. Heat vinegar to just below the boiling point (190 degrees F); pour over herbs. 
5. Cap tightly and allow to stand in cool dark place for three to four weeks. 
6. Strain vinegar, discarding herbs. 
7. Pour vinegar into clean sterilized bottles with tight-fitting covers. 
8. Add a fresh sprig of cleaned and sanitized parsley, if desired. 
9. Store in refrigerator.

Makes 1 quart