Parsley, Sage, Rosemary and Thyme Vinegar

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Parsley, Sage, Rosemary and Thyme Vinegar

Prep Time 14 days
Cook Time 15 minutes


  • 4 Cups Red Wine Vinegar
  • 12 Sprigs Fresh Parsley
  • 2 Tsp. Thyme Leaves
  • 1 Tsp. Rosemary Leaves
  • 1 Tsp. Sage Leaves


  • Start with clean, dry or thoroughly washed fresh herbs.
  • In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered, for 5 minutes.
  • Pour mixture into a 1-quart jar; cover and set aside for 2 weeks, shaking occasionally.
  • Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley, if desired. Use in salad dressings, marinades for beef or sprinkle over vegetables.


Yield: 1 quart