Instructions: Place the rosemary leaves in the center of a 6-inch square of cheesecloth. Bring up the ends and tie tightly with kitchen twine. Set aside.

Combine the vinegar, garlic, and sugar in a small heavy saucepan. Bring to a boil and cook for 10 minutes. Remove from the heat. Add the rosemary sachet, and let steep no longer than 5 minutes. Once the rosemary is removed, let the vinegar cool completely.

Strain the cooled vinegar through a fine mesh sieve. Place 2 cloves of the garlic and the rosemary sprig in a sterilized 1-cup glass jar or decorative container. Add the vinegar and seal. Use as needed.

This recipe yields 1 cup.

Comments: Depending upon how long you hold the vinegar after bottling, the solids inside will start to break down and/or discolor.

Yield: 1 cup

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.