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Herb-Infused Vinegar

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. Basil Syrup 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

Ingredients:

  • 2 tablespoon orange zest
  • 2–3 sprigs fresh fennel

Rosemary, Lemon and Garlic Vinegar

Ingredients:

  • 2-3 sprigs fresh rosemary
  • 2 tablespoons lemon zest
  • 4 cloves garlic

Hot Pepper, Clove and Coriander Vinegar

Ingredients:

Directions:

  1. Choose your favorite glass containers. Be sure to sterilize and dry them thoroughly.
  2. Place your ingredients in the jar. You may need something like a skewer or chopstick to help get them all the way in.
  3. Warm vinegar until hot but not boiling. The amount you need will depend on your bottle size.
  4. Pour vinegar into jars until full.
  5. 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.
  6. Use within 3 months.


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Herb-Infused Vinegar Comments

2 comments

Blog Title

5 out of 5 stars Sep 24, 2022
Do you have recommended amounts (both herbs and vinegar) for different size bottles? Or the amounts in this recipe, for what size bottle are they? Thanks
Kelly from CO
Owner Response: Hi Kelly, These recipes would be suitable for bottles that hold 12 - 24 fluid ounces, depending on personal preference.

Blog Title

5 out of 5 stars Oct 15, 2022
The recipe for the Hot Pepper, Clove and Coriander Vinegar calls for 1 teaspoon coriander seeds along with the garlic and dried chilies. However in the picture it looks like a lot more coriander seeds that 1 teaspoon. How much did you really use?
Elaine from CO
Owner Response: Hi Elaine, These recipes are more of a suggestion of ingredient rations so the flavors are well balanced. The amounts you need will depend on the size of the bottle. I hope this helps!

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