Rosemary-Infused Vinegar

Total Time:
5 min
Prep:
5 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 2 cups rice wine vinegar
  • 1 sprig fresh rosemary
  • 2 strips orange zest
  • 2 cloves garlic
  • Special equipment: a 20-ounce bottle with a tight-fitting spout with rubber stopper; a funnel
Directions
Watch how to make this recipe.
  • Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.


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