Herbal vinegars are easy to make and look beautiful on your kitchen counter. They also make a welcoming gift for any occasion.
There are a variety of different vinegars to choose from, but red, white, and rice vinegars have a smoother taste. Cider vinegar can overpower the flavor of the herbs, so it is best not to use it.
I usually put about three to four fresh sprigs of herbs per cup of vinegar. My favorite herbs to use are basil, oregano, sage, tarragon, fennel, rosemary, lavender, peppermint, spearmint, thyme, and dill. My advice is to not add garlic, berries, or peppers, as they can mold—just stick with basic, fresh herbs.
Buy inexpensive decorative bottles or even use empty wine bottles to put up your favorite combinations of vinegar and herbs.
To Make Herbal Vinegar
1. Snip off your favorite herbs from the garden. Wash them off, towel-dry, and air-dry completely.2. Thoroughly clean and disinfect glass or plastic jars and lids. It is best to use lids that do not have metal, as vinegar should never touch metal. If the lid has any metal, then use plastic wrap to separate the lid and jar.
3. Determine herb combination and place herbs in jars. Fill jars with vinegar, but don’t let vinegar touch lid.
4. Place in a sunny area (outside or on a windowsill) for about 2–4 weeks.
5. Take inside or off of windowsill and let herbs remain in jars for another 2–6 weeks, not necessarily in the sunlight.
6. Now you can remove the herbs with a strainer and cheesecloth.
7. Place liquid in a saucepan and bring to slow simmer. Remove from heat and put in clean decorative jars. Let cool and cap.
You can store your herbal vinegars in cabinets, the refrigerator, or on the kitchen counter.
