Homemade infused vinegar

Step 1/ 2

• 100 ml white wine vinegar
• ¼ tsp black pepper
• ¼ tsp fennel seeds
• ¼ lemon (zest)
• 3 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!

Enjoy your meal!