1 quart white wine vinegar
8 sprigs fresh thyme
Wash and dry thyme.
In a large saucepan, bring the vinegar to a boil over high heat.
Add four thyme springs to the vinegar.
Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
Remove the thyme from the vinegar.
Pour vinegar in hot sterilized bottle, add remaining thyme and seal.
Store in a cool, dark, place for at least one week before using.
Use on salads and in marinades
