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
To prepare as a gift, strain
vinegar into pretty bottles. Add a fresh sprig of rosemary to the new bottle. Seal
Note: Vinegar's acidity makes it
safer than most home-canning projects. But if your flavored vinegar starts to mold
show signs of fermenting (bubbling, severe cloudiness, or sliminess), throw it out!