Making Herb Infused Vinegars
The secret to a sharp, clear infusion is patience and dry ingredients. A single drop of water introduced into the bottle can cause spoilage, so ensure every stem and leaf is washed and dried completely before it touches the liquid.
Start with bone-dry ingredients
Moisture is the enemy of preservation. Even a faint dampness on a sprig of rosemary can turn your vinegar cloudy or cause mold to form.
- Glass jar or bottle with a non-metallic lid
- Sterilized funnel
- Kitchen towels for thorough drying
- Fine mesh sieve
What goes in.
- 2 cupsWhite wine, champagne, or apple cider vinegar
- 1 cupFresh herbs, washed and thoroughly dried
- 1 tspWhole peppercorns or garlic cloves (optional)
Air-dry is best
Patting herbs with a towel isn't enough; lay them out on a rack for an hour or use a salad spinner to ensure no water droplets remain in the crevices of the leaves.
The method.
Prepare the aromatics
Gently bruise the herbs with your hands to release their oils before placing them into the bottle.
Heat the base
Warm the vinegar in a non-reactive saucepan just until it begins to steam; do not let it reach a boil.
Combine
Pour the warm vinegar over the herbs, ensuring the solids are completely covered. Leave a small headspace at the top of the bottle.
Steep
Seal the bottle and store it in a cool, dark cupboard for 10 to 14 days, shaking it gently every few days.
Strain and store
Taste periodically. Once the flavor matches your preference, strain the herbs out and transfer the vinegar into a clean, airtight bottle.
Other turns to take.
Tarragon-Champagne
Pairs well with delicate greens and light vinaigrettes.
Rosemary-Apple Cider
Adds a woody depth to roasted root vegetables or pork dishes.
Basil-White Wine
Best used for finishing summer tomato salads.
When it doesn't go to plan.
Always use glass containers; vinegar reacts poorly with metal lids, so use a piece of plastic wrap or wax paper between the bottle and a metal cap.
Label your bottles with the date and herb variety, as the flavor profiles can become quite similar after a few months.
If you notice any signs of cloudiness or gas buildup in the bottle, discard the batch immediately.
The ones that keep coming up.
Can I leave the herbs in the bottle indefinitely?
No. Once the flavor is strong enough, remove the herbs. If left in too long, they will decompose and change the flavor of the vinegar.
Does it need to be refrigerated?
Once strained, shelf-stable vinegar can be stored in a cool, dark pantry for up to six months.
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