Rosemary Vinegar

600ml
Servings
20m
Prep Time
42d
Cook Time
11d 20m
Ready In


"I love the flavor of herbs, and am always trying to use them in my cooking and baking. This is a family recipe which I use in salad dressing's makes for an added flavor. I must admit a pretty bottle looks lovely with this vinegar in it."

Original recipe yields 600ml servings
OK

Step 1

NOTE: Make sure to use a heatproof jar or bottle for this recipe ~ especially for the later part. Although I always place a metal soup or dessert spoon in the jar when pouring in hot liquid as the spoon takes up the heat and helps the jar not to crack.

Step 2

Fill a sterilized wide neck jar or bottle with the rosemary sprigs.

Step 3

Fill the jar to the top with vinegar, cover tightly and place in a warm, light spot for about 5 - 6 weeks.

Step 4

After the six week period ~ Filter the vinegar mixture through some muslin, or coffee filter paper & discard the rosemary.

Step 5

Heat the vinegar until it begins to simmer, but do not boil. Wash 1 or 2 extra rosemary sprig's (making sure the rosemary is washed then dried off well).

Step 6

Wash the bottle or jar and lid in hot soapy water, rinse the jar and lid really well, leaving no residue in the jar then dry the jar in a warm oven. Remove the warm jar using oven mittens from oven and pour the vinegar back into the sterilized jar/bottle. Add extra 1 or 2 rosemary sprigs to the jar, (this extra rosemary looks pretty for decoration) and seal the jar immediately while vinegar is still hot place lid on and store in a dark place until using.

Step 7

NOTE: Use within 6 months (It will probably last longer, but I never have never had it any longer as it is always used before then).

Tips & Variations


No special items needed.

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