Several sprigs each of narrow-leaved basil, rosemary, sage, and marjoram
10 cloves
1 cinnamon stick
10 peppercorns, cracked
2 garlic cloves
1 bay leaf
Thyme sprig
2 tablespoons salt
8 dried Italian pepper pods 3½ cups wine vinegar
2 garlic cloves
1. Stem the basil, rosemary, sage, and marjoram and put into a 1-quart jar along with the spices, 2 garlic cloves, bay leaf, thyme, salt, and pepper pods. Pour vinegar into jar; cover. Allow to stand 1 month in a sunny window, then strain through wet cheesecloth.
2. Put a garlic clove into each of 2 decorative 1-pint bottles; cover tightly.