Infusing Vinegars at Home
A good infusion turns a standard bottle of vinegar into a sharp, pointed tool for your kitchen. By selecting high-quality base vinegars, you create a foundation that elevates simple vinaigrettes, pan sauces, and marinades.
Avoid metal at all costs
Vinegar is highly acidic and will corrode metal lids or spoons. Use glass jars with plastic lids or place a sheet of parchment paper between the liquid and a metal lid.
- glass mason jars with clean, tight-sealing lids
- fine-mesh strainer
- cheesecloth
- glass bottles for storage
What goes in.
- 2 cupswhite wine vinegar or apple cider vinegar
- 1 cupfresh soft herbs like tarragon, basil, or chives
- 2 clovesgarlic, peeled and smashed
- 1 tsppeppercorns, lightly crushed
Gentle Maceration
The goal is to gently draw out oils without heating the herbs, which would turn them brown and bitter. Keep the infusion in a cool, dark place to maintain the clarity and color of your ingredients.
The method.
Prepare the aromatics
Wash your herbs and aromatics thoroughly. Pat them bone-dry with a clean kitchen towel; any lingering water will introduce bacteria and spoil the vinegar.
Pack the jar
Place the herbs and aromatics into a clean glass jar. Use the handle of a wooden spoon to press them down slightly, helping to release the surface oils.
Submerge
Pour the vinegar over the ingredients until they are completely covered. If herbs float to the surface, they are prone to molding, so ensure they stay submerged.
Steep
Seal the jar and store it in a cool, dark cupboard. Shake the jar gently every two days to redistribute the flavors.
Strain and bottle
After three weeks, taste a drop. If the strength is to your liking, strain the vinegar through a cheesecloth-lined sieve into a clean bottle. Discard the spent herbs.
Other turns to take.
Fruit Infusion
Use raspberries or blackberries with white wine vinegar. These require only two weeks of steeping before the color turns vibrant pink.
Spiced Vinegar
Combine cinnamon sticks, star anise, and cloves with cider vinegar for a sharp, warming addition to winter salads.
When it doesn't go to plan.
Always start with a sterilized jar to prevent unwanted fermentation.
If using citrus peels, remove the white pith, which adds an unpleasant bitterness to the infusion.
Label your bottles with the date and contents; it is easy to forget exactly what is inside after a few weeks.
The ones that keep coming up.
How long will the finished vinegar last?
Stored in a cool, dark place, an infused vinegar will retain its quality for about six months.
What happens if I see bubbles in the jar?
Bubbles indicate active fermentation or spoilage. If you see them, discard the batch immediately.
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