Herbed Vinegar

Herbed Vinegar

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Photo by Stephanie Staton

When it comes to making herbed vinegars, you’re only limited by your imagination. Try using bay, tarragon, dill, basil, mint, chervil or thyme with white wine vinegar (if you use lemon thyme, add some lemon verbena or lemon zest to the jar); steep rosemary, basil, savory or bay in red wine vinegar. For combinations, try oregano or savory with thyme; thyme and tarragon; basil and oregano.


  • 2 cups chopped herb leaves, very clean and dry
  • 4 cups wine vinegar

Put the herb leaves into a canning jar or bottle that has been thoroughly cleaned with boiling water. In a small saucepan over medium heat, heat vinegar until hot but not boiling. Pour over the herbs. When the vinegar has cooled, cap the jar or bottle and let the vinegar steep for at least two weeks in a cool, dark place. If you think of it, shake the jar periodically and take a taste test. Once it tastes as strong as you like, strain the vinegar through cheesecloth or paper towels into clean jars or bottles.

Makes 4 cups.

Tags herbs, vinegar

Watch the video: Herbal Vinegars (July 2022).


  1. Doutaur

    Yes ... I guess ... the simpler the better ... everything ingenious is simple.

  2. Paine

    There is something in this. Thank you for the information, now I will not make such a mistake.

  3. Dani

    This question is not discussed.

  4. Sigwalt

    What necessary words ... Great, a remarkable idea

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