Rosemary Vinegar

Prep 10 m
Cook 5 m
Stand 3 days



  1. 1 of 1 Bring vinegar to boiling in 2-quart nonreactive saucepan over medium-high heat. Remove saucepan from heat. Stir in rosemary, peppercorns and bay leaf. Pour into clean jars; cover. Let steep at room temperature 3 days, shaking occasionally. Strain into sterilized, clear glass bottle. Add whole rosemary sprigs; cap.
Nutrition Information for Rosemary Vinegar
Servings Per Recipe:
Per Serving: 0 g Fat, total, 6 kcal cal., 0 g pro., 1 g carb., 0 mg sodium, 0 mg chol.