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rosemary and mint vinegar in bottle with tomatoes at side

Rosemary & Mint Vinegar

Karon Grieve
Perfect for tomato salads, mixed veggies and so much more
4.50 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Calories 64 kcal


  • 2 rosemary large sprigs
  • 1/2 cup mint fresh mint leaves
  • 250 ml 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.


This infused vinegar will keep for up to 3 months in a cool dark place.
Calories given for full bottle of rosemary and mint vinegar


Calories: 64kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 27mgPotassium: 227mgFiber: 2gVitamin A: 962IUVitamin C: 9mgCalcium: 72mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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