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Herbed Vinegars

Herbed Vinegars

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Erica Sweet

Erica Sweet

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 2 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

trishthedish725
29

trishthedish725

3/27/2006

Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe.

Pam-3BoysMama
24

Pam-3BoysMama

7/27/2010

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.

LindaO
15

LindaO

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.

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