Robust red wine vinegar holds up admirably to strong infusion flavors, and it’s the perfect accompaniment to dark meats and marinades. With a little heat and endless aroma, this recipe takes that richness to a whole new level.
- 2 whole, peeled garlic cloves
- 4 whole, dried bay leaves
- 3 tablespoons dried rosemary
- 1 tablespoon dried oregano
- 1 teaspoon dried red pepper flakes
- 1/2 teaspoon whole black peppercorns
- 4 cups red wine vinegar
- Place all ingredients except vinegar in a large, clean glass jar.
- Heat the vinegar in a noncorrosive pan until almost boiling, then pour into the jar and stir mixture with a wooden spoon. Cover with a tight lid.
- Store the jar in a cool, dark place for 3 or more weeks, shaking occasionally to mix ingredients. When the infusion has reached the flavor intensity you desire, strain it through several layers of cheesecloth to remove any large bits of plant material. Strain the mixture again through coffee filters to achieve a crystal clear vinegar.
- Pour finished vinegar into clean glass bottles and cork. Label, and use within 6 months.
To learn more about infusing vinegar, read:
Reprinted from an article by Theresa Loe on Mother Earth Living.