Ingredients30 m servings 2
- 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.
Per Serving: 2 calories; 0 0.1 0 0 < 1 Full nutrition
ReviewsRead all reviews 7
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 tha...
Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe.
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.
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 o...
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.