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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

Ingredients
 

  • 2 rosemary large sprigs
  • 1/2 cup mint fresh mint leaves
  • 250 ml white wine vinegar

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 64kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 27mgPotassium: 227mgFiber: 2gVitamin A: 962IUVitamin C: 9mgCalcium: 72mgIron: 2mg
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