How to Make Your Own Herbal Vinegars

Herbal vinegars are a wonderful way to preserve the flavor of herbs. They are super tasty when used or mixed with salad dressings, as marinades or to flavor veggies and cheeses!

Difficulty: Easy

Instructions

Things You'll Need:

• Glass jar with plastic lid OR
• Canning jar with metal band and lid and plastic wrap
• Herbs of choice, dry or fresh, like rosemary, chives, garlic, tarragon, mint, oregano, sage, or even dried tomatoes or fruits
• high quality vinegar

1. Decide what type of vinegar you'd like to make. Do you want to make a marinade? A salad dressing? Don't be afraid to mix and match your ingredients to suit your taste!

2. If you are using fresh herbs, fill your jar to the top with the herbs. If you are using dried, fill it only half way.

3. Pour your vinegar into the jar until it's full, about 1/2" from the top.

4. If you are using a plastic lid, go ahead and screw the lid on. If you are using a canning jar band and lid, place a piece of plastic wrap over the mouth of the jar, creating a barrier between the contents of the jar and the lid. This will keep the vinegar from reacting with the metal of the lid. THIS IS IMPORTANT, DO NOT SKIP THIS STEP! The reaction can not only alter the taste, but can be harmful!

5. Shake the jar well and place in a cool dark place for at least 2 weeks. Longer is better. After 2 weeks you can strain the herbs and use. Or you can strain the herbs and add more herbs to make the flavor even stronger. Or you can even strain the herbs and put in fresh herbs as decoration.

6. Enjoy your new vinegars as marinades, salad dressings and more!

Tips & Warnings

• Be sure to pick a high quality vinegar. Your finished product will only be as good as the base vinegar you use. Cheap standard white vinegar will most likely just over power the herb you are trying to infuse it with.
• You can heat the vinegar with the herbs in it to infuse it faster, but generally, the taste isn't nearly as strong.