Rosemary Infused Vinegar Recipes

ROSEMARY-GARLIC VINEGAR

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.

FRESH HERB INFUSED ROSEMARY OIL

Steps:

• Gather the ingredients.
• Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
• Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
• Turn off the heat and let the rosemary infuse in the oil for 1 hour.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
• Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
• Turn off the slow cooker and let the oil cool to room temperature.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
• Cover tightly and store in the refrigerator, for up to 10 days.
• Enjoy.

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

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.