Date:    Tue, 17 Aug 93 10:19:01 EDT
 From the August issue of Gourmet magazine.
 Once steeped, this vinegar is supposed to “keep for several months.
 (Garnishes and other solids left in the jar, however, may discolor or
 break down.)”
 Sage Caraway Vinegar
 1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
 and spun dry
 1 1/2 teaspoons caraway seeds, bruised with a rolling pin
 1 3/4 cups cider vinegar
 1/4 cup water
   Put the sage leaves in a very clean 1-qt glass jar and bruise
 them with a wooden spoon.  Add the caraway seeds, the vinegar,
 and the water and let the mixture steep, covered with the lid, in
 a cool dark place for 4 days to 2 weeks.  Strain the vinegar
 through a fine sieve into a glass pitcher, discarding the solids,
 and pour it into 2 very clean 1/2-pint glass jars.  Add the sage
 sprigs and seal the jars with the lids.