Red Rosemary Vinegar
Wash and dry rosemary. Crush lightly to release fragrance, then divide into 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 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!