Herbed Vinegars5 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“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!” - by Erica Sweet
Original recipe yields 12 to 16 ounce bottles
- 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.
Amount Per Serving (6 total)
- 2 cal
- < 1%
- 0 g
- < 1%
- 0.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe...." See more"
"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 heat..." See moreing 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."
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