Herbed red wine vinegar, infused with fresh parsley, sage, and rosemary, is a wonderful addition to any pantry. It's excellent on salads or used in dressings, drizzled on sandwiches, or added to pastas. It also makes an excellent homemade Christmas gift or treat to welcome a new neighbor.
Yield: About 1 quart
- 4 cups red wine vinegar
- 12 sprigs parsley
- 1 to 2 tablespoons sage leaves
- 1 to 2 tablespoons rosemary leaves
- Bring vinegar to a boil in a saucepan. Add herbs.
- Reduce heat and simmer, covered, for 5 minutes.
- Pour into a sterilized wide-mouth jar.
- Seal with the lid and let stand for 3 to 4 weeks, shaking the jar gently every other day.
- Strain out the herbs and discard them, if desired. The vinegar will keep for a few months with the herbs, but longer without.
Featured Ingredient: Rosemary
Rosemary is a highly aromatic herb with great ornamental and culinary value for your garden. The leaves are easily removed from the woody stem and added to flavor a great variety of dishes, from stews and soups to dressings and baked goods, or even mixed with butter and melted over a steak. Unlike with most herbs, rosemary's flavor is stronger fresh than dried, so it's worth having a fresh source on hand. The plants are also very easy to grow, either directly in the ground or in a pot. With so many uses, it's definitely worth learning how to grow your own rosemary.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.