"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosemary Vinegar Recipe

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This recipe for Rosemary Vinegar, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheirlie Prophet
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 qt. white wine vinegar
1/4 tsp. whole peppercorns
1 bay leaf
1/3 c. fresh rosemary (coarsely chopped)
4 whole fresh rosemary sprigs

Directions:
Directions:
Bring vinegar to boiling in 2-qt. nonreactive pan.(over med-high heat). Remove pan from heat. Stir in rosemary, peppercorns and bay leaf. Pour into clean jars, cover. Let steep at room temp. for 3 days, shaking occasionally. Strain into sterilized, clear glass bottle. Add whole rosemary sprigs, cap.
You can store at cool room temp. for up to 3 months.

 

 

 

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