Red Rosemary Vinegar

By Greatorex, Susan

Ingredients

  • 1 quart red wine vinegar

  • 1 handful rosemary sprigs

  • 2 scrupulously clean 16-ounce jars with plastic lids

Directions

Wash and dry rosemary. Crush lightly to release fragrance, then divide into two jars.  Pour vinegar into a nonreactive pan (almost anything but aluminum) and bring just to the boiling point (about eight to 10 minutes at medium-high heat). Pour vinegar into jars and put caps on jars. Let sit for two weeks.

To prepare a gift, strain vinegar into pretty bottles. Add a fresh sprig of rosemary to the new bottle. Seal and present. 

Note: Vinegar's acidity makes it safer than most home-canning projects. But if your flavored vinegar starts to mold or show signs of fermenting (bubbling, severe cloudiness, or sliminess), throw it out!

Medical Reviewer: Dwyer, Johanna, D.Sc., R.D. Last Annual Review Date: 2009-11-13T00:00:00-07:00 Copyright: Copyright Health Ink & Vitality Communications