Recipes Herbed Vinegars 4.6 (8) 7 Reviews 3 Photos 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! Recipe by Erica Sweet Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 12 to 16 ounce bottles Jump to Nutrition Facts Ingredients 2 cups distilled white vinegar 3 sprigs fresh rosemary Directions 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. In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat. Slip about 3 sprigs of fresh rosemary into the cooled bottle. 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. I Made It Print Nutrition Facts (per serving) 2 Calories 0g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 2 % Daily Value * Sodium 0mg 0% Total Carbohydrate 0g 0% Vitamin C 0mg 1% Calcium 1mg 0% Potassium 2mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved