Rosemary flavored vinegar
Vinegar is a great way to provide some tang and flavor to your dishes and dressings. Flavored vinegar is even more useful. It imparts the flavor of herbs or spices while also adding acidity to the dish. You can purchase ready-made flavored vinegar in the supermarket or specialty food store, but it's just as easy to make your own and just as tasty.
Instructions
1. Purchase some white distilled vinegar. While other vinegars can be used for this process, white vinegar is usually the cheapest and it doesn't add any unwanted flavor to the vinegar. A 5 percent acetic acid vinegar is the standard for white vinegar.
2. Prepare the container. Boil the glass container if possible, or clean it as thoroughly as you can. Make sure that the container is as close to sterile as possible. While the chances of something bacterial or fungal growing in vinegar are slight, you still don't want to risk that chance.
3. Pour the vinegar into the container. Add whatever flavorings you want for the end product. Woody or stalk herbs such as rosemary, thyme, oregano and lavender are good choices. You can also add lemon or lime rind, raspberries or blueberries.
4. Allow the vinegar to sit in a cool dry place for up to two weeks to fully collect the flavor of the herbs or other items. You can shake the vinegar periodically to allow for distribution of oils and flavors.
5. Strain the vinegar if you choose after the two weeks are up, or continue to let the aromatics stay in the vinegar for a stronger taste. Vinegar does not need to be refrigerated if it is tightly sealed and it will continue to keep its flavor for up to six months.
Tags: flavor herbs, flavored vinegar, white vinegar
