Making Herb-Infused Vinegars
Infused vinegar is the result of steeping fresh or dried botanicals in high-quality acid. The process pulls the volatile oils from the herbs into the liquid, preserving their character for use in dressings, marinades, and deglazing pans long after the garden season has faded.
Start with clean, dry materials
Moisture is the enemy; any water introduced from fresh-washed herbs can encourage spoilage. Ensure all jars and herbs are completely bone-dry before beginning.
- Glass mason jars with non-reactive lids
- Sterilized bottles for storage
- Fine mesh strainer or cheesecloth
- Small funnel
What goes in.
- 2 cupsWhite wine, apple cider, or rice vinegar
- 1 cupFresh herbs (tarragon, rosemary, thyme, or basil)
- 1 tspWhole peppercorns (optional)
- 2 clovesGarlic, lightly smashed (optional)
Timing the infusion
Steep for at least ten days in a cool, dark cupboard. Taste the vinegar at the two-week mark; if the intensity is to your liking, strain it immediately to prevent the herbs from turning bitter or mushy.
The method.
Prepare the aromatics
Wash your herbs and let them air dry completely on a kitchen towel for several hours. Once dry, bruise them slightly with your hands or the back of a knife to release their essential oils.
Warm the vinegar
Pour the vinegar into a non-reactive saucepan. Heat it until it is just warm to the touch—do not let it simmer or boil, as this will destroy the fresh characteristics of the herbs.
Combine and steep
Place the herbs and any secondary aromatics into a clean glass jar. Pour the warm vinegar over them, ensuring the herbs are fully submerged. Seal the jar tightly.
Strain and bottle
After two weeks, strain the liquid through a fine-mesh sieve or double-layered cheesecloth into a clean bottle. Discard the spent herbs.
Other turns to take.
Citrus-Thyme
Add strips of lemon zest, avoiding the bitter white pith, to a thyme-based vinegar.
Chili-Garlic
Use dried whole chilies and peeled garlic cloves for a potent, spicy vinegar.
When it doesn't go to plan.
Always use glass containers; vinegar will react with and corrode metal lids, so place a piece of parchment paper between the jar and a metal lid.
Label your bottles with the type of herb and the date it was bottled.
If you notice cloudiness or strange growth after the infusion, discard the batch entirely.
The ones that keep coming up.
Do I need to refrigerate it?
No, if you used vinegar with at least 5% acidity and ensured your herbs were bone-dry, it is shelf-stable for several months in a cool, dark place.
Can I reuse the herbs?
No, the herbs become exhausted of flavor and texture after the long steep; they should be discarded.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe