Rosemary and rosemary flower vinegar

Name: Rosemary and rosemary flower vinegar
Total time: 14 d 10 min
Yield: makes ± 500 ml
Ingredients: 4–5 sprigs of fresh rosemary (± 20 g); 1 handful of rosemary flowers (in spring, optional); 500 ml white wine vinegar or cider vinegar with 5–6 % acidity; 3 black peppercorns (optional)

Updated on 9 October 2026

Makes: makes ± 500 ml
Time: 10 min + 2 weeks infusing
From: Rosemary

Ingredients

4–5 sprigs of fresh rosemary (± 20 g)
1 handful of rosemary flowers (in spring, optional)
500 ml white wine vinegar or cider vinegar with 5–6 % acidity
3 black peppercorns (optional)

Method

Rinse the sprigs and pat them thoroughly dry. Do not let the flowers get wet either, because moisture causes mould.
Put the sprigs, flowers and peppercorns in a clean, sterilised bottle or jar.
Warm the vinegar until it is just lukewarm (do not boil) and pour it over them. Everything must be below the surface of the vinegar.
Close with a plastic lid, or put a piece of baking paper under a metal lid, because vinegar attacks metal.
Leave to infuse for 2 weeks in a cool, dark place and shake now and then.
Strain the vinegar through a fine sieve and pour it into a clean, sterilised bottle. Add a fresh sprig if you like.

Storing: A year in a cool, dark place. Keep the sprigs under the surface or take them out after straining, because mould grows on parts that stick out of the vinegar. Lovely in dressings, marinades and over roast potatoes.