From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Rosemary Garlic Red-Wine Vinegar

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed
and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered
with the lid, in a cool dark place for at lease 4 days and up to
2 weeks, depending on the strength desired. Strain the vinegar
through a fine sieve into a glass pitcher, reserving the garlic
and discarding the rosemary leaves, and pour it into 2 very clean
1/2 pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids.

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