Herbed Red Wine Vinegar

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By Stormy Stewart
from Mio, MI

Use in meat marinades, salad dressings and sauces. This recipe takes 3 weeks

serves 4 cups
prep time 5 Min


  •   2 clove
    garlic, peeled and diced
  •   4
    whole dry bay leaves
  •   1 Tbsp
    oregano, dried
  •   3 Tbsp
    rosemary, dried
  •   1 tsp
    dry red pepper flakes
  •   1/2 tsp
    whole black peppercorns
  •   4 c
    red wine vinegar

How To Make

  • 1
    Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.
  • 2
    When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within 6 months for best flavor.

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