ROSEMARY-INFUSED VINEGAR
Steps:
- Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.
ROSEMARY-GARLIC VINEGAR
Transform white wine vinegar into an easy and elegant hostess gift.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Shake vinegar, 1/4 cup rosemary and 3 garlic cloves in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days.
- Place 1 sprig rosemary in clear glass bottle. Thread 2 garlic cloves and the chilies alternatly on bamboo skewer; place in bottle.
- Strain vinegar mixture; pour into bottle. Store at room temperature.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
ROSEMARY GARLIC RED-WINE VINEGAR
Steps:
- In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.
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