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.