Making Herb-Infused Vinegar
Infusing vinegar with fresh herbs requires nothing more than bruising clean, dry aromatics, covering them completely with warm vinegar, and allowing the bottle to sit in a cool, dark place for two weeks to marry the flavors.
Water is the enemy of shelf-stable infusions.
Ensure your herbs are bone-dry after washing and your glass bottles are sterilized to prevent spoilage.
- glass bottles with non-metallic lids
- saucepan
- small funnel
What goes in.
- 2 cupswhite wine or apple cider vinegar
- 1 cupfresh hardy herbs (rosemary, thyme, or oregano)
- 2garlic cloves, smashed
Gentle Heating
Warm the vinegar just until you see small bubbles form around the edge of the pot; do not let it reach a full boil or you will lose the sharp character of the acid.
The method.
Prepare the herbs
Wash the herbs thoroughly and pat them dry with a clean kitchen towel. Leave them out for an hour to ensure zero moisture remains on the leaves.
Bruise the aromatics
Gently twist or snap the herb stems to release the essential oils. Place them into the clean glass bottle along with the garlic.
Heat the vinegar
Pour the vinegar into a saucepan over medium heat. Monitor closely and pull it off the burner the moment it begins to simmer.
Pour and seal
Use a funnel to fill the bottle until the herbs are completely submerged. Wipe the rim clean, tighten the lid, and set aside in a cupboard.
Wait and strain
Shake the bottle gently every few days. After two weeks, strain the solids out through a fine-mesh sieve and pour the liquid into a fresh, decorative bottle.
When it doesn't go to plan.
Use white vinegar for a sharp, clean finish or apple cider vinegar for a mellower, fruitier profile.
Hardy herbs like rosemary and thyme are safer for room-temperature infusions than soft herbs like basil or parsley.
If you see any cloudiness or bubbling after the first few days, discard the batch immediately.
The ones that keep coming up.
Do I need to refrigerate the finished vinegar?
No. Once strained, it is stable in a pantry for up to six months, provided the container was sterile.
Can I leave the herbs inside the bottle?
Remove them after two weeks. If left indefinitely, the organic material will eventually break down and affect the clarity and flavor of the vinegar.