Homemade infused vinegar

Based on 5 ratings

Difficulty

Easy 👌
5
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
500 ml white wine vinegar
lemon (zest)
15 g rosemary
1 tsp fennel seeds
1 tsp black pepper
Metric
Imperial

Utensils

  • pot
  • bottle with cork
  • funnel

Nutrition per serving

Cal
10
Protein
0 g
Fat
0 g
Carb
1 g
  • Step 1/2

    • 500 ml white wine vinegar
    • 1 tsp black pepper
    • 1 tsp fennel seeds
    • lemon (zest)
    • 15 g rosemary
    • pot
    • bottle with cork

    Warm white wine vinegar in a pot set over medium heat. In a clean and dry bottle, add your favorite aromatics, such as black pepper, fennel seeds, lemon zest, and rosemary.

  • Step 2/2

    • funnel

    Using a funnel, pour the warm vinegar into the bottle. Seal tightly with a cork. Allow to infuse in a warm place for 1 – 2 weeks. Enjoy with salads or soups!