Ingredients
6 liters
white wine vinegar 1 cup
tarragon (de-stemmed) 1 cup
savory (de-stemmed) 1 cup
scarlet pimpernel (de-stemmed) 1
dried roses 1 liter
small onions 10 cloves
garlic 10
shallots 1⁄3 ounce
corriander seed 1⁄2 pound
rock salt 2⁄3 ounces
black peppercorns 4
bay leavesInstructions
Place all ingredients in a jar, stir until salt is dissolved. Cover tightly and keep in a dark place. (Recipe #120)