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Rosemary & Mint Vinegar

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Author: Karon Grieve


  • 2 large sprigs of fresh rosemary
  • 1 handfull of fresh mint leaves
  • 250 ml/1/2 pint white wine vinegar


  • Roughly bruise the mint and rosemary so that they will release their oils.
  • Put the herbs in a non reactive pan and pour over the vinegar.
  • Bring up to a simmer but don't boil, simmer for 20 minutes then remove from heat.
  • Let the pan cool and leave it overnight covered with a tea towel.
  • Strain out the herbs and pour vinegar into sterilised bottle.
  • You can add a fresh sprig of rosemary to decorate but you must always make sure that this is covered in vinegar or it will spoil.