2 cups cider,
white or white wine vinegar, room temperature or slightly warmed
1 cup Rosemary leaves,
slightly bruised
3 cloves garlic,
peeled and slightly crushed
1 teaspoon
peppercorns
Place Rosemary, garlic and peppercorns in a sterilized
wide mouth jar. Pour vinegar over. Seal and store in a cool, dark place for 2
weeks. Strain the vinegar through
several layers of cheesecloth or a natural coffee filter into a sterilized
wire-top bottle or sealable bottle/jar.
For appearance, you can add two or three fresh peeled garlic cloves and
a sprig of fresh Rosemary before sealing.
Most vinegar will keep several months, but take care to notice if there
are changes in the vinegar. If so, be
safe and throw it out. Be creative and
use Rosemary vinegar in salad dressings, sauces, and marinades. Do not store in the sunlight!
*Harvest and preparation of Rosemary. For fresh use, harvest tender young stems,
but avoid taking off more than one-third of the plant at one time. Cut early in the day, after the dew has evaporated
and before the sun is hot. Place stems
in a colander and rinse under cold running water. Pat dry with paper towels. Remove leaves with a sharp knife.
Carolyn Gass Hardimon, M. S. Home Economist
Visit - http://www.sunprairieherbfarm.com
Sun Prairie Herb Farm - Ruth Rieso Vinegars, Soaps, Plants and Ornamentals!