I have been really intrigued by Infused oils and vinegar and it is fairly easy to do. It does last for at a couple of months. Infused oil and vinegar could be used for marinades and for salad dressings. You can infuse your vinegar with any herbs and spices you like, but this recipe uses just a few ingredients to get a multi-purpose result.
Infused White Rice Vinegar
3/4 c of white rice vinegar
2 tbsp of cilantro chopped
5 cloves of garlic diced very fine
In a small sauce pan heat the vinegar with the garlic, and cilantro. Do not bring it to a boiling point. Turn off the heat and let it steep like a bag of tea in hot water. Keep it in the pan for at least 4 hours. Drain and refrigerate in an air tight container. Use when needed.
The garlic and cilantro in this recipe creates interesting flavors that are excellent for various Asian cuisines.