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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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
12 to 16 ounce bottles
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

2 calories; protein 0g; carbohydrates 0.1g; fat 0g; cholesterol 0mg; sodium 0.1mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
07/27/2010
I left out the water but did heat the vinegar. I took a course dealing with herbs in cooking and one focus was using herbs in vinegars. Diluting the vinegar really serves no purpose. I found that heating the vinegar really caused the herbs to go to mush. After two weeks I strained out the mushy herbs and replaced them with sprigs of fresh Rosemary. I have used this in a simple vinaigrette dressing and in a marinade and both were delicious. Read More
(31)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/27/2010
I left out the water but did heat the vinegar. I took a course dealing with herbs in cooking and one focus was using herbs in vinegars. Diluting the vinegar really serves no purpose. I found that heating the vinegar really caused the herbs to go to mush. After two weeks I strained out the mushy herbs and replaced them with sprigs of fresh Rosemary. I have used this in a simple vinaigrette dressing and in a marinade and both were delicious. Read More
(31)
Rating: 5 stars
03/27/2006
Delicious let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe. Read More
(29)
Rating: 5 stars
12/16/2008
Great! Made a romaine salad with onion blue cheese and sunflower seeds and mixed it with garlic olive oil and this rosemary vinegar! Big hit an so easy. Read More
(15)
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Rating: 5 stars
05/22/2008
Fabulous!!Didn't change a thing! Read More
(10)
Rating: 5 stars
05/05/2011
So simple and fantastic! I don't go through it very quickly so I've only made it with rosemary so far. Great as a salad dressing (especially for a Greek-style salad with feta and black olives over spinach!) I've even used it as a marinade for leftover steak/pork. Read More
(4)
Rating: 4 stars
09/05/2013
I made this with purple basil. Beautiful color. All my herbs took off in my raised garden beds so I can't wait to do this with all of them to give as gifts. Read More
(1)
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Rating: 5 stars
05/28/2016
it was a great gift for my grandma Read More
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