Rosemary Wine Vinegar Recipe

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Rosemary Wine Vinegar

For gifts, add a sprig of rosemary to each bottle of vinegar. Tie a tassel around the bottle and attach notes instructing to use the vinegar on lamb dishes, pasta salads, and meat marinades.

  • 1 cup tightly packed fresh rosemary sprigs
  • 4 tiny red hot peppers (such as cayenne or jalapeno)
  • 6 cups white wine vinegar
  • Rinse rosemary sprigs; pat dry with paper towels. In a medium stainless steel or enamel saucepan combine the rosemary sprigs, hot peppers, and vinegar. Crush rosemary lightly with the back of a spoon. Bring almost to boiling. Remove from heat; cool. Pour the mixture into a clean 2-quart jar. Cover the jar tightly with a nonmetallic lid (or cover the jar with plastic wrap and then tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks.
  • Strain vinegar; discard rosemary and peppers. Transfer strained vinegar to decorative bottles. Store in a cool, dark place up to 6 months. Makes about 5 cups. (Nutrition facts are for 1 tablespoon vinegar.)
Nutrition Facts
  • Calories 11, Total Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 3 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 0%, Iron 1%.
  • Percent Daily Values are based on a 2,000 calorie diet
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