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2 cups red wine vinegar 1/4 cup sliced garlic 1 Tbsp Tellicherry peppercorns 1 1/2 Tbsp green peppercorns 2 Tbsp dried marjoram, crumbled Place ingredients in a medium sauce pan. Bring to a boil and boil covered for 5 minutes. Pour into the bottles that the vinegar came in. Allow to steep two weeks before using. This recipe was added: 29 August 2004 |