Making Herb-Infused Vinegar
Infused vinegar is the result of steeping fresh, dry herbs in white wine or apple cider vinegar for two weeks. The vinegar acts as a preservative, pulling the oils and scent from the plants into the liquid, creating a sharp, aromatic foundation for dressings or deglazing a hot pan.
The moisture trap
Ensure your herbs are completely dry after washing, as any lingering water will introduce spoilage to the vinegar. Use only glass containers; metal lids must be lined with parchment paper or plastic wrap to prevent corrosion from the acidity.
- Glass jar with tight-fitting lid
- Parchment paper
- Fine-mesh strainer
- Clean glass bottles for storage
What goes in.
- 2 cupsWhite wine vinegar or apple cider vinegar
- 1 cupFresh herbs (tarragon, rosemary, thyme, or oregano)
- 2 clovesGarlic, peeled and smashed (optional)
Bruising the botanicals
Gently clap the herbs between your palms or bruise them with the back of a spoon before submerging. This breaks the cell walls and releases the essential oils directly into the vinegar.
The method.
Prepare the herbs
Wash the herbs thoroughly and pat them dry with paper towels. Leave them on the counter for an hour to ensure zero surface moisture remains.
Combine
Place the bruised herbs into the clean glass jar. Pour the vinegar over them until they are completely submerged. If the herbs float, tuck a small glass weight or a clean, non-reactive object on top to keep them under the surface.
Seal and store
Place a piece of parchment paper over the jar opening before screwing on the lid. Store in a cool, dark cupboard away from direct sunlight.
Wait and strain
Let the jar sit for 14 days, giving it a gentle shake every few days. Strain the vinegar through a fine-mesh sieve into a clean bottle, discarding the spent herbs.
Other turns to take.
Citrus-Herb
Add the zest of one lemon to thyme or rosemary infusions for a brighter finish.
Spicy Infusion
Drop one dried chili de árbol into the jar with oregano for a vinegar that holds a lingering heat.
When it doesn't go to plan.
Always use a ratio of roughly one part herbs to two parts vinegar by volume.
If you notice cloudiness or unusual growth in the jar during the two weeks, discard the batch immediately.
Label your bottles with the date and the herb variety; they will stay fresh for up to six months.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
Yes, but use half the quantity as the flavor is more concentrated. Dried herbs do not require the same strict moisture-prevention steps.
Does it need to be refrigerated?
No, the high acidity of the vinegar acts as a sufficient preservative at room temperature.
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