Categories: Food+Drink Recipes

DIY Herbal Vinegar: dos, don’ts and great flavor combinations

Health Disclaimer: All vinegars should be made fresh. Leftovers should be frozen or kept in refrigerator. Quality will remain for 2-3 months if stored in cool, dry place.

Tips

Flavored vinegars can be used in any recipe that calls for vinegar and are a simple way to add zest to a recipe. Vinegars are especially enjoyable in pastas, salads and vegetable dishes.

Use only new glass jars and metal caps that have been sterilized by immersing the jars in a pan of hot water and simmering for 10 minutes. Fill while the jars are still warm. (If using corks, choose pre-sterilized corks.)

Only use fresh herbs that have been thoroughly washed. Any discolored or unhealthy leaves must be discarded.

Use 4 sprigs of fresh herbs or 4 tablespoons dried herbs per pint of vinegar.

Distilled white vinegar is best for delicate herbs.

Preparation

Add desired herbs to bottle.

Heat vinegar to just below the boiling point (190F), then pour over the herbs and cap tightly. Allow to stand for four weeks in a cool, dark place.

Strain vinegar through a coffee filter one or more times until the vinegar is nearly clear. Discard herbs.

Pour strained vinegar into a clean sterilized jar. Add decorative sprigs of clean, fresh herbs. Seal tightly.

Suggested Herb Combinations

*All ingredients are listed per pint of vinegar

Fresh Dill and Lemon Peel

4 sprigs fresh dill

3 lemon twists

Garden

8 sprigs fresh parsley

2 teaspoons thyme leaves

1 teaspoon sage leaves

Earth

3 cloves garlic

2 T tarragon

Fennel Twist

4 sprigs fennel

2 lemon twists

2 orange twists

A Little Pep

10 peppercorns

3 sprigs cilantro

2 sprigs chives

1 clove garlic

L’Italiana

2 sprigs sage

2 sprigs basil

1 sprig thyme

1 sprig rosemary

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