"This is a simple way to make herbed vinegars. Herbed vinegars make great gifts and will last for over 6 months. (Use approximately 3 sprigs of herbs for each 16 ounce bottle.) Try using thyme, oregano, rosemary, chives, tarragon or fennel with different vinegars to make all kinds of variations. Hint: If you use purple basil, the vinegar will taste great, and be a lovely shade of purple!" — Erica Sweet
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distilled white vinegar
Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe.
I left out the water but did heat the vinegar. I took a course dealing with herbs in cooking and one focus was using herbs in vinegars. Diluting the vinegar really serves no purpose. I found that heating the vinegar really caused the herbs to go to mush. After two weeks I strained out the mushy herbs and replaced them with sprigs of fresh Rosemary. I have used this in a simple vinaigrette dressing and in a marinade and both were delicious.
Great! Made a romaine salad with onion, blue cheese and sunflower seeds and mixed it with garlic olive oil and this rosemary vinegar! Big hit an so easy.
Fabulous!!Didn't change a thing!
So simple and fantastic! I don't go through it very quickly, so I've only made it with rosemary so far. Great as a salad dressing (especially for a Greek-style salad with feta and black olives over spinach!), I've even used it as a marinade for leftover steak/pork.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: < 1
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