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Recipe courtesy of Don Phillips
Rosemary-Infused Vinegar
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 53
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 53
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
Special equipment:
a 20-ounce bottle with a tight-fitting spout with rubber stopper; a funnel- 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.
My Private Notes
Show:
Southern at Heart
Episode:
Gift Basket of Food
