(Gluten-free)
1 handful rosemary sprigs
2 thoroughly clean 16-ounce jars with plastic lids
1 quart red wine vinegar
Wash and dry rosemary. Crush lightly to release fragrance, then divide into the 2 jars.
Pour vinegar into a nonreactive pan (almost anything but aluminum) and bring just to the boiling point (about 8 to 10 minutes at medium-high heat). Pour vinegar into jars and put caps on jars. Let sit for 2 weeks.
To prepare as a gift, strain vinegar into pretty bottles. Add a fresh sprig of rosemary to the new bottle. Seal and present.
Note: Vinegar's acidity makes it safer than most home-canning projects. But if your flavored vinegar starts to mold or show signs of fermenting (bubbling, severe cloudiness, or sliminess), throw it out!
CHOC Children's is affiliated with the UC Irvine School of Medicine