Rosemary Vinegar

September 19, 2018by Ruqxana Vasanwala0


Preparation time:

Cooking/Baking time:


  • 2-3 cups cider or white wine vinegar
  • 6 tbsp rosemary leaves, chopped
  • 4 springs of rosemary


  1. Heat the vinegar in a stainless steel pot until it is about to boil and turn off heat. Add the chopped rosemary into the pot, cover and leave it aside for 3 days for the rosemary flavour to infuse into the vinegar.
  2. After 3 days, strain the vinegar into a clean and sterilised glass bottle. Push in the spring of rosemary into the bottle. Close the cap of the bottle.

Use this within a week. If you want to keep it longer, remove the spring of herb and it will keep for 3 months.

Use this to make dressing for salads.


Ruqxana Vasanwala

Hi! I’m Ruqxana. Food Docent. Cat Lover. Personal Chef. Food Sorceress at Cookery Magic. And your teacher when I see you in class! 🙂

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