Herbed Vinegars recipe

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Ingredients

2 cups distilled white vinegar
3 sprigs fresh rosemary

Nutrition Info

2.1 calories
carbohydrate: 0.1 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.

  2. In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.

  3. Slip about 3 sprigs of fresh rosemary into the cooled bottle.

  4. Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.

Recipe Yield

12 to 16 ounce bottles

Recipe Note

This is a simple way to make herbed vinegars. Herbed vinegars make great gifts and will last for over 6 months. (Use approximately 3 sprigs of herbs for each 16 ounce bottle.) Try using thyme, oregano, rosemary, chives, tarragon or fennel with different vinegars to make all kinds of variations. Hint: If you use purple basil, the vinegar will taste great, and be a lovely shade of purple!

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