If you have fresh rosemary growing in the garden, making your own flavored vinegar is such a simple way to preserve that fresh herb flavor. This lemon rosemary vinegar is bright, fragrant, and incredibly useful in the kitchen.
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The combination of lemon and rosemary gives plain vinegar a completely different personality.
I love using it for homemade salad dressings, marinades, roasted vegetables, and anywhere you want a little extra brightness.
It also makes a pretty homemade gift when poured into a small bottle with a sprig of rosemary and a strip of lemon peel.
Ingredients
- 2 cups white wine vinegar or apple cider vinegar
- 2–3 fresh rosemary sprigs
- 2–3 strips of lemon peel
- 1 tablespoon fresh lemon juice, optional
How to Make Lemon Rosemary Vinegar
Wash the rosemary and lemon thoroughly and pat them dry.
Place the rosemary sprigs and lemon peel in a clean glass jar or bottle.
Warm the vinegar in a saucepan over low heat until it is hot but not boiling. Pour the warm vinegar over the rosemary and lemon peel.
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Let the mixture cool, then cover the jar and place it in a cool, dark spot for about 1–2 weeks. Give the jar a gentle shake every few days.
Taste the vinegar after a week. If you want a stronger rosemary and lemon flavor, let it infuse for another week.
When the flavor is where you want it, strain out the rosemary and lemon peel and transfer the infused vinegar to a clean bottle. You can add a fresh sprig of rosemary for decoration if desired.
Store the finished vinegar in a cool, dark pantry and use it in your favorite recipes.
How to Use Lemon Rosemary Vinegar
There are so many ways to use this homemade vinegar.
Try it in:
- Homemade vinaigrettes
- Marinades for chicken or fish
- Roasted vegetables
- Potato salads
- Pasta salads
- Grain bowls
- Bean salads
- Homemade sauces
- Steamed vegetables
For an easy salad dressing, whisk together lemon rosemary vinegar with olive oil, a little Dijon mustard, salt, and pepper. That’s all you need for a flavorful homemade dressing.
More Homemade Infused Vinegars and Oils
If you enjoy making infused oils and vinegars, there are several other recipes worth adding to your collection.
Basil Vinegar is fresh and herbal and works beautifully in salad dressings, marinades, and summer recipes.
Rosemary Olive Oil is another great way to preserve the flavor of fresh rosemary. Use it for dipping bread, roasting vegetables, or drizzling over finished dishes.
Rosemary Vinegar gives you another simple way to use fresh rosemary from the garden and is especially good in vinaigrettes and marinades.
And Tarragon Vinegar has a lovely delicate flavor that works particularly well with salads, chicken, fish, and homemade sauces.
Once you start making your own infused vinegars, you’ll probably find yourself looking at all those garden herbs a little differently.
A few bottles of homemade vinegar and infused oil can turn a simple pantry into a really useful collection of from-scratch kitchen staples.
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