Do-It- YULEself GIFTS

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STRATEGY

Start early by saving empty vinegar, olive oil, and dressing bottles, or any other pretty bottles you can find (take a second look at your recycling - or your neighbors'). Make sure the opening of the bottle is large enough to feed in the herbs, garlic or hot peppers. To sterilize, wash the bottles in bleach water, soaking them if necessary to remove labels. Then run them through the dishwasher. If the bottles are missing lids, buy a package of corks at a craft store. (Corks come in various sizes, so take the bottles and a tape measure with you.) Type or handprint your recipe cards. (See recipes below.)

Prepare the vinegars using any combination you like. How many herbs or peppers should be in a jar? Enough to infuse the vinegar with flavor - one stem of herbs won't do a thing. But if you pack the jar too full, you'll dilute the vinegar, reducing its acidity and creating an envi ronment for bacteria, according to a spokesperson for the U.S. Food and Drug Administration.

NOTE: This brings us to the question of why we can make our own vinegars but not infused oils. The folks at Wild Thymes Farms, who have been putting food in jars for decades, tell us that in an anaerobic (airless) environment, oils with herbs, particularly garlic, can grow some dangerous organisms. Vinegar is so acidic that bacteria won't survive in it. So let's stick with infused vinegars and not poison our friends.

Here are three infused vinegar recipes to get you started.

Red Wine Garlic-Herb Vinegar

1 cup red wine vinegar, a quality brand will make a difference
3 large cloves garlic, peeled and slightly crushed
about 10 thyme stems (or oregano)
2-3 rosemary stems

I nsert garlic and herbs into bottle. You may need to cut the rosemary so it will fit; all ingredients must be submerged in vinegar. Using a glass measuring cup, pour the vinegar into the jar. Put lid on, or cork in, and let vinegar sit in a dark place for at least a week. These vinegars keep a long time, but I try to use mine up within six months.

Spicy Asian Vinegar

1 cup rice vinegar (I prefer seasoned)
3 large cloves garlic, peeled and slightly crushed
2-3 small, thin hot peppers (cayenne, serrano), tops cut off so seeds areexposed
10-12 thin slices of ginger root
Prepare as above

Easy Herb Vinaigrette

2 tablespoons each: Red Wine Garlic-Herb Vinegar (see above), and aflavorful extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground pepper to taste

Whisk Together. Toss with fresh salad greens and some coarsely grated pecorino Romano cheese, or drizzle over grilled vegetables.

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