Orange Rosemary Vinegar (D/V)

By catgirl

Ingredients

• 3 sprigs fresh rosemary
• two 1/2-inch x 3-inch strips orange peel (zest)
• 1 teaspoon black peppercorns
• 1 cup red wine vinegar

Details

Servings 1

Preparation

Step 1

Rinse and dry rosemary. Bruise 2 sprigs of the rosemary with a wooden utensil. Place bruised rosemary, orange peel, and 1/2 teaspoon of the peppercorns in a sterilized container. Add vinegar. Seal container tightly with a nonmetallic seal. Place container in a cool, dark place or in the refrigerator for 2 weeks. Strain. Add remaining rosemary sprig, remaining peppercorns, and strained vinegar to a sterilized glass container. Seal container tightly and store in a cool, dark place. Use within 4 months.