Loading Video...
Recipe courtesy of Don Phillips

Rosemary-Infused Vinegar

  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 2 cups
Save Recipe

Ingredients

2 cups rice wine vinegar

1 sprig fresh rosemary 

2 strips orange zest 

2 cloves garlic 

Directions

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cranberry Vinegar

Pepper Vinegar

Chicken in Vinegar

Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar

Tarragon Chive Vinegar

Roasted Asparagus with Rhubarb Vinegar

Spicy Pineapple Vinegar - Vinagre