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How To Make Herbal Vinegar

The first secret to making a winning herbal vinegar is to use more or less equal quantities of fresh herbs and vinegar. This ensures that the herb flavours can stand up to the sharp taste of the vinegar.

Another secret is to let the herbs wilt slightly. This heightens their flavour, again helping them stand up to the sharp taste of the vinegar.

The best vinegar to use is pure white grape vinegar. Some people also use apple cider or rice vinegar. When starting out, first make small batches with your favourite vinegars to find the one you like most.

Tip: It is a good practice to notice the proportions of the different herbs that you use and to measure out the spices. This will allow you to recreate your signature herb infused vinegars.

how to make a herbal vinegar recipe and tips

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.


One thought on “How To Make Herbal Vinegar

  1. I never could taste the herbs in my infused vinegars, now I know why.

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