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Garlic-Rosemary Red Wine Vinegar


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  • 2 tablespoons fresh rosemary leaves rinsed well, and patted dry
  • 2 cups red-wine vinegar
  • 4 large garlic cloves peeled
  • 2 teaspoons sugar
  • 1 long rosemary sprig for garnish rinsed, and drained well


Servings 1


Step 1

Place the rosemary leaves in the center of a 6-inch square of cheesecloth. Bring up the ends and tie tightly with kitchen twine. Set aside.

Combine the vinegar, garlic, and sugar in a small heavy saucepan. Bring to a boil and cook for 10 minutes. Remove from the heat. Add the rosemary sachet, and let steep no longer than 5 minutes. Once the rosemary is removed, let the vinegar cool completely.

Strain the cooled vinegar through a fine mesh sieve. Place 2 cloves of the garlic and the rosemary sprig in a sterilized 1-cup glass jar or decorative container. Add the vinegar and seal. Use as needed.

This recipe yields 1 cup.

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