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12 servings
Ingredients:
2 cups distilled white vinegar3 sprigs fresh rosemary
Instructions:
Choose a 16-ounce bottle with a well-fitting lid or cork.Boil it to sterilize, then remove from 'water bath', empty of any water inside, and allow to cool to room temperature.In a small saucepan, combine the vinegar with 1/3 cup of water and heat until the mixture begins to boil.Remove from heat.Slip about 3 sprigs of fresh rosemary into the cooled bottle.Using a funnel and care (!), pour the hot (NOT boiling) vinegar into the bottle over the rosemary.Cover tightly with lid and store at room temperature.
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