Herbed Vinegars Recipe - Allrecipes.com
Herbed Vinegars Recipe
  • READY IN 30 mins

Herbed Vinegars

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 to 16 ounce bottles Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Choose a 16-ounce bottle with a well-fitting lid or cork. Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.
  2. In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil. Remove from heat.
  3. Slip about 3 sprigs of fresh rosemary into the cooled bottle.
  4. Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary. Cover tightly with lid and store at room temperature.
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Reviews More Reviews

Mar 27, 2006

Delicious, let your imagination run wild with herbs. This is so much more economical than purchasing those expensive little bottles in shops....easy recipe.

 
Jul 27, 2010

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.

 
Dec 16, 2008

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.

 
May 22, 2008

Fabulous!!Didn't change a thing!

 
May 05, 2011

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.

 
Sep 05, 2013

I made this with purple basil. Beautiful color. All my herbs took off in my raised garden beds so I can't wait to do this with all of them to give as gifts.

 

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Nutrition

  • Calories
  • 2 kcal
  • < 1%
  • Carbohydrates
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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