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Recipe courtesy of Don Phillips

Rosemary-Infused Vinegar

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 2 cups
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Special equipment:
a 20-ounce bottle with a tight-fitting spout with rubber stopper; a funnel
  1. 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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