four thieves vinegar recipe ---- Πανουκλα

• Yield: 1 quart
• 
  
• Prep: about 05 min
• Cook: about 7 to 10 days (resting) min
• Ready In:

While many recipes for Four Thieves Vinegar abound, there’s no telling now which recipe is most accurate though a recipe written by Jean Valnet, a renowned aromatherapist and herbalist of the early 20th century, may resemble the original more closely than any other.

Ingredients

• 2 tbsp chopped fresh lavender flowers
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh marjoram
• 2 tbsp chopped fresh anise hyssop
• 4 cloves garlic (peeled and crushed)
• 1 quart white wine or apple cider vinegar (preferably raw)

Instructions

1. Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and allow them to marinate for seven to ten days in a sunny location. After seven to ten days, strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.
2. Store at room temperature until ready to use and serve as you would any seasoned vinegar: as a basis for vinaigrettes or as a seasoning for braised meats and vegetables.