How to make a herb infused vinegar

Herb infused vinegar is a delicious way of adding a burst of flavour and a touch of herbal goodness to your culinary creations. You may have seen them in little delis in pretty bottles – they make great gifts! It can be used in a variety of ways – from dressing salads to marinades or as a base for sauces and pickles.

What is herb infused vinegar?

Herbal infused vinegar is a tangy, flavourful liquid made by steeping fresh or dried herbs in vinegar. The herbs infuse their essence and subtle flavours, making it a delicious addition to various recipes. You can drizzle over greens or used it to enhance the taste of your favourite dishes.

What is herb infused vinegar used for?

Herbal infused vinegar has many tasty uses – here are few:

• Salad dressings: Use herbal infused vinegar as a base for vinaigrettes and dressings to add a fresh, herbal note to your salads.
• Marinades: Infused vinegar can tenderise and flavour meats, poultry and vegetables. Especially good for BBQs!
• Seasoning: Add a shot to sauces, stews and soups for acidity and added flavour.
• Pickling: Use as a base for pickling vegetables, adding a lovely herbal twist.

Which herbs can I use to make herb infused vinegar?

Below is a list of our favourite herbs on our website that can be made into herb infused vinegar:

There are of course many more plants that can be made into herb infused vinegars:

How do I make a herb infused vinegar?

Ingredients

• A handful of fresh or dried herbs (choose from the herbs listed above)
• Use a ratio of 2 parts vinegar to 1 part fresh herbs or a ratio of 15 parts vinegar to 1 part dried herbs. Organic white wine vinegar, apple cider vinegar, balsamic or rice vinegar work well.

Equipment

• A clean glass jar with a lid
• A clean glass bottle for storage
• A non-metallic lid (to prevent corrosion)
• A fine mesh strainer or cheesecloth
• Labels & pen

Method

• Harvest fresh herbs: If you are using fresh herbs, harvest them from your garden. Gently wash the herbs to remove any dirt or insects and pat them dry.
• Prepare the herbs: Lightly bruise the fresh herbs with a mortar and pestle or the back of a spoon to release their essential oils. If using dried herbs, crush them slightly.
• Combine herbs and vinegar: Place the herbs into a clean glass jar. Pour the vinegar over the herbs, ensuring they are completely submerged. Use a non-metallic lid to seal to prevent corrosion.
• Infuse the vinegar: Store the jar in a cool, dark place for 2-4 weeks, shaking it gently every few days to help the flavours meld.
• Strain the vinegar: Once the vinegar has reached the desired level of herb infusion, strain it through a fine mesh strainer or cheesecloth into a clean glass bottle to remove the herbs.
• Store the vinegar: Seal the bottle tightly and label it with the contents and date. Your herbal infused vinegar is now ready to use.

Usage and storage

• Store the herbal infused vinegar in a cool, dark place. It should last for up to six months.
• Use it in your favourite recipes to add a burst of herbal flavour.

This is a lovely way to elevate your cooking flavours. With just a handful of fresh herbs and a bit of time, you can craft a delightful infusion that brings a touch of nature’s essence into your culinary creations. Happy cooking!