Herbed vinegars are not difficult to make. They add flavor to salads and other recipes, such as meat marinades. These are best made during the herb harvesting seasons of summer and autumn, when the herbs can be used fresh.
NOTE: These vinegars will last up to a year if stored in a cool, dark place.
You’ll need jars or bottles to pour the vinegars and other ingredients into. These can be washed and saved throughout the year, and should be sterilized just before using.
The basic preparations work like this:
- Place three 2-inch sprigs of herbs/leaves into each jar or bottle, per each cup of vinegar that the container will hold.
- Put one garlic, shallot, or other ingredient into the necessary jars as well, per cup of vinegar that each jar will hold.
- Heat the vinegar; do not boil.
- Pour the vinegar into jars, over the other items.
- Let cool.
- Cover each jar.
- Tie a tag around each bottle, with raffia or twine, with its’ ingredient list and ‘From (Your Names’) Kitchen.’ Also note how long the vinegar will last (once given as gift). Mention how each vinegar may be used.
- Rosemary, orange peel, garlic and white vinegar.
- 1 tablespoon honey, mint, cardamom seed, and white vinegar.
- Blossoms from chives, savory, and cider vinegar.
- Keep marinade and other sauce type jars from purchased foods to save money. Or have friends and family save them for you.
- Other cheaply purchased glass jars will work as well, including canning jars.
- Purchase white and other vinegars in large bottles, on sale.
- Purchase vinegars that don’t come in large bottles as cheaply as possible.
- Purchase store or generic brands, if possible.
- Experiment with your own variations.
What vinegar variations have you tried? Please share the results with us in the comments below.
Rodale’s Illustrated Encyclopedia of Herbs (1987, Rodale Press)