It's very easy to make infused vinegars. You fill a sterile glass jar with herbs and spices of your choice, and then add warm, white vinegar. Seal with a cork or lid and label your bottle. After some time, the vinegar will absorb the aromas and flavors of your ingredients and create a delicious alternative to pre-bottled salad dressings. Making your own vinegar bottles will offer a substantial cost savings if you reuse old soda and wine bottles and use fresh herbs and spices from your garden.
Pictured here are three vinegars we infused. There are many combinations that can be substituted to achieve unique blends of flavors and aromas. Tailor your choices to your cooking style and family's preferences.
Fennel & Orange Vinegar
- 2 tablespoon orange zest
- 2–3 sprigs fresh fennel
Rosemary, Lemon and Garlic Vinegar
- 2-3 sprigs fresh rosemary
- 2 tablespoons lemon zest
- 4 cloves garlic
Hot Pepper, Clove and Coriander Vinegar
- 2–3 dried chilies
- 2–3 garlic cloves
- 1 teaspoon coriander seeds
- Choose your favorite glass containers. Be sure to sterilize and dry them thoroughly.
- Place your ingredients in the jar. You may need something like a skewer or chopstick to help get them all the way in.
- Warm vinegar until hot but not boiling. The amount you need will depend on your bottle size.
- Pour vinegar into jars until full.
- Label your jars and store in a cool, dry location that is not in direct sunlight for about two weeks before using. Try to periodically shake the bottle to help the flavors infuse.
- Use within 3 months.