Balsamic Fig Vinegar

Balsamic Fig Vinegar

  • Prep: 3 min
  • Cook Time:
  • Total: 3 min
  • Serving: 16

A sweet but strong blend, this dark vinegar enriches lightly cooked vegetables, grilled chicken or roasted salmon. Try a tablespoon or two in a marinara sauce or spritz on steamed brown rice.


  • 6 dried figs, halved
  • 3 sprigs of fresh rosemary
  • 2 cups of balsamic vinegar


  1. Combine the ingredients in a glass bottle or jar.
  2. Seal and store in a cool, dark place for at least 3 weeks, shaking occasionally.
  3. The longer the vinegar sits, the stronger the flavors will be.
  4. You may strain the vinegar to remove the figs and rosemary but you may also want them in the bottle or jar for longer lasting flavor.
  5. Be sure they are fully immersed by adding more vinegar to the bottle or jar as needed.
  6. If flavors become too strong, simply dilute with more vinegar.


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