Tip: Adding more fresh chili peppers will make the vinegar hotter. We used 2 red jalapeños (mild) and 1 purple ornamental pepper (very, very hot) for the peppers. And be sure to wear rubber gloves when cutting and handling the hot peppers.
Rosemary, oregano and marjoram vinegar
Homemade infused vinegars also make great fresh-from-the-garden gifts—especially when presented in pretty containers topped with our free printable hangtags.
Ingredients
- 3 heatproof glass canning jars and lids, pintsize
- 6 cups white wine vinegar or white vinegar
- 9 to 12 sprigs fresh rosemary
- 9 to 12 sprigs fresh oregano
- 9 to 12 sprigs fresh marjoram
- 5 to 6 250 mL sterilized bottles
- Cheesecloth
- Funnel
- Additional rosemary, oregano and marjoram sprigs for decoration after steeping process is complete in 2 weeks (optional)
Directions
- Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
- Heat vinegar in a large saucepan to a simmer.
- While vinegar is heating, thoroughly rinse the herbs with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide all the herbs among the jars.
- Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
- Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of rosemary, oregano and marjoram to the bottles for decoration (optional).
Note: Keep the jars and lids in the hot water until ready for use—this will minimize the chance of jars breaking when filling them with the hot vinegar.