How to Make Herb Vinegar

Herb vinegar makes for a great hostess gift and it’s really easy to make.

If you enjoy cooking with herbs you may like to consider making your own herbal vinegars. Like herbal making oils, herbal vinegars are very easy to do.

Vinegar is a very good medium for absorbing the aromatic qualities and flavors of herbs. They can be used in marinades or to improve salad dressings. In winter when fresh herbs are not readily available they are handy to keep in your store cupboard.

Different vinegars can be used as some go better with some herbs than others. White wine vinegar blends well with basil or tarragon whereas red wine vinegar suits garlic best. Other vinegars to use are malt vinegar or apple cider vinegar

You can get excellent results from the following herbs - basil, dill, fennel, lemon balm, marjoram, mint, tarragon and thyme. You will need 4 ounces of fresh herbs to every quart of vinegar.

Carefully wash and dry the leaves and pat dry. Pack them into a wide-mouthed, screw-top glass jar; add the vinegar and two or three black peppercorns. Cover the jar tightly and every other day shake it or stir the contents with a wooden spoon.

Taste the herbal vinegar after ten days by which time it should be ready. It should have a good ‘herby’ taste when ready. If not, then strain the herb leaves and peppercorns through a muslin cloth and retain only the vinegar. Start again with fresh herbs and repeat the process for another ten days.

Once the vinegar is completely ready then strain through a funnel, which has been lined with muslin, into pretty glass jars that you can apply a cap or inset a cork. Before sealing insert a sprig of fresh herb for decoration.

Garlic vinegar can usually be made using garlic cloves and is ready after 24 hours.

Herbal vinegars can also be made with a combination of herbs. Try using 1 part each of basil, chives, tarragon, 2 parts each of lemon thyme and salad burnet and 1 clove garlic. You could also try tarragon and thyme in an apple cider vinegar.

If vinegar is kept in a cool, dark place it will keep for several years but I recommend it being used with two years

Apart from using herbal vinegars for marinade, salad dressing and pickling they are also idea as a daily health supplement. Take one to two tablespoons in a tumbler of water each morning. Herbs contain vitamins and anti-oxidants and vinegar helps to normalize the blood’s acid/alkaline balance. Vinegar has many other health benefits as well.

So now you know how to make your own herbal vinegars all you need to do is let your creative juices flow and start adding a bit extra pizzazz to your meals.