• Wash the sprig of rosemary and dry thoroughly on kitchen paper.
  
• Place the rosemary into the glass jar.
  
• Pour over 275 ml white wine vinegar into the jar.
  
• Add the lid and close firmly.
  
• Give the jar a shake. Then keep in a cool, dark place (the refrigerator is ideal) for 2 weeks to allow the herbs to infuse the vinegar.
  

To finish

• Sterilise the bottle.
• Use a sieve or a coffee filter to strain the herb from the vinegar.
  
• Pour the vinegar into the sterilised bottle, if liked, you can add a fresh sprig of rosemary to the bottle then seal and label.
  
• Use Rosemary Vinegar as a marinade, add to salad dressings or to dress cooked vegetables.
• Rosemary Vinegar will keep unopened in a cool dark place for up to 1 year. Once opened keep in the refrigerator and use within 3 months.