Infusing Vinegars
Vinegar acts as a solvent, pulling flavors out of tough stems and delicate peels. The process relies on patience, not heat, to marry the ingredients.
Start with a clean base
Ensure your glass jars are sterilized and completely dry. Any lingering water or soap residue will degrade the quality of your infusion.
- glass mason jars with plastic lids
- non-reactive saucepan
- fine mesh strainer
- funnels
What goes in.
- 2 cupsbase vinegar (white wine, cider, or rice)
- 1/2 cupfresh herbs (tarragon, basil, or rosemary)
- 2 clovesgarlic, peeled and lightly crushed
- 1 piececitrus peel, pith removed
Maintaining the seal
Vinegar reacts with metal lids. Use a piece of parchment paper between the glass rim and the lid to create a barrier, or use a plastic storage cap.
The method.
Prepare the aromatics
Wash your herbs or fruits and pat them dry with a clean cloth. Any water introduced into the jar can spoil the infusion.
Heat the vinegar
Warm the vinegar in a non-reactive pan until it is just steaming. Do not bring it to a boil; you only need enough heat to help the infusion process begin.
Combine
Place your herbs or spices into the clean jar. Pour the warm vinegar over the top, ensuring everything is fully submerged.
Steep
Seal the jar and store it in a cool, dark place. Let it sit for at least two weeks, shaking the jar gently every few days.
Strain
Once the vinegar reaches the intensity you prefer, strain out the solids through a mesh sieve. Pour the finished liquid into a clean bottle.
Other turns to take.
Spicy Chili
Add two dried red chilies and a slice of ginger for a sharp, biting condiment.
Berry Vinegar
Use raspberries or blackberries in white wine vinegar. These provide a deep color and a soft, fruity acidity.
When it doesn't go to plan.
Always use a non-reactive saucepan, like stainless steel or enameled cast iron, to avoid metallic flavors leaching into the vinegar.
If using fresh herbs, ensure they are completely submerged; anything floating above the liquid line is prone to mold.
Taste your vinegar after one week. If it lacks strength, strain the old herbs out and add a fresh batch to the same liquid.
The ones that keep coming up.
Does this need to be refrigerated?
No. Because vinegar is acidic, it acts as a preservative. Keep your finished infusion in a dark cupboard at room temperature.
Can I reuse the solids?
No. Once strained, the herbs or fruit will be exhausted of flavor and texture.
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