Herb Infused Vinegar
Makes about 1 cup
  • 1 cup vinegar
  • 1 cup clean, wilted fresh herbs, lightly bruised with a rolling pin
  • spices (optional)
  1. Sterilize a wide mouth jar or bottle. An old 500ml mayonnaise bottle works well.
  2. Rinse the herbs if needed and allow to dry.
  3. Let the herbs wilt slightly to get rid of any unnecessary moisture.
  4. Pack the bottle lightly with the herbs.
  5. Crush and add the spices if using.
  6. Add the vinegar.
  7. Seal the bottle, label it and shake well.
  8. Keep in a cool, dark place and taste after 4 days to see if the vinegar has been infused to your taste. If not, let stand for up to ten days. Shake the bottle regularly in the ageing period.
  9. Strain through a muslin cloth or through a coffee filter.
  10. Transfer the strained vinegar into another sterilized bottle. Seal. Label and decorate. Your vinegar is ready to use.
Caution: The vinegar can ferment if it is kept too warm. A low storage temperature is also important for maintaining the flavour. Discard any vinegar that develops a questionable colour or flavour. Use your infused vinegars within three months.
Recipe by Eco Herb at https://herb.co.za/how-to-make-herbal-vinegar/