Making Herb-Infused Vinegars
Infused vinegar is made by steeping fresh or dried herbs in high-quality vinegar for two to four weeks. The process extracts the essential oils of the herbs, transforming a plain base into a sharp, aromatic liquid suitable for finishing dressings, marinades, or deglazing a hot pan.
Start with sterile glass
Ensure every jar and bottle is sterilized in boiling water and completely dry before you begin to prevent unwanted mold growth.
- glass mason jars
- glass bottles with airtight stoppers
- small saucepan
- mesh strainer
What goes in.
- 2 cupswhite wine vinegar or apple cider vinegar
- 1 cupfresh herbs (tarragon, rosemary, or thyme)
- 2 clovesgarlic, peeled and smashed (optional)
Heat vs. Cold Infusion
Cold infusion produces a brighter, cleaner herb flavor over time, while gently warming the vinegar allows for a faster, more intense extraction.
The method.
Prepare the herbs
Wash the herbs thoroughly and pat them dry until no water remains on the surface. Excess moisture can spoil the infusion.
Fill the jars
Place the herbs into a clean glass jar. If using garlic or peppercorns, add them now.
Add the vinegar
Heat the vinegar in a non-reactive saucepan until it is warm to the touch—do not boil it. Pour the warm vinegar over the herbs until they are fully submerged.
Seal and store
Seal the jar tightly and place it in a cool, dark cupboard. Let it sit for at least two weeks, shaking it gently every few days.
Strain and bottle
Taste the vinegar after two weeks. If the flavor is strong enough, strain the solids out through a mesh strainer and transfer to a decorative glass bottle.
Other turns to take.
Spicy Chili
Add two dried bird's eye chilies to the jar for a vinegar that cuts through rich, fatty meats.
Citrus Herb
Include wide strips of lemon zest alongside fresh basil for a bright addition to summer salads.
When it doesn't go to plan.
Always use a non-reactive lid, like plastic or glass; vinegar will corrode standard metal jar lids over time.
If you notice any cloudiness or off-smells, discard the batch immediately.
Label your bottles with the date and the herb used so you don't lose track of the steep time.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
Yes, but use half the amount of dried herbs compared to fresh ones, as the flavor is more concentrated.
Does this need to be refrigerated?
Once strained and bottled, these vinegars can be stored in a cool, dark pantry for up to six months.
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