If you love the snappy taste of herb vinegar in your cooking, you’ll be happy to know that this infused herbal vinegar is a snap to make at home. Here is all you need:
Ingredients to Make Vinegar Infused with Herbs
You’ll need to start with fresh herbs, ideally picked from your organic garden. The types of herbs you use, and the combination, are up to you, as is the type of vinegars you use well that is up to you also. Some ideas for herbs are: basil, rosemary, thyme, dill, garlic and tarragon. The basic guideline is to use 3-4 sprigs of herb for 2 cups of vinegar. Also, you can use flowers, like nasturtium, that will give a peppery flavor to the vinegar. And, don’t forget about fruit infusions, as well. Which vinegar to use: Distilled white vinegar works well in infusions with delicately flavored herbs. Apple cider pairs well with fruit infusions. Wine and champagne combine well with subtle flavored herbs and light tasting fruits. Red wine vinegar pairs well with strong flavored herbs, like rosemary. I would not suggest using rice vinegar. Since it has a protein, it can allow bacteria into your infusion.
Steps to Making Herb Vinegar
Make sure to use nonreactive tools, like glass, plastic and wood. Do not use metal. 1. Wash, dry and prepare herbs or flowers. 2. Prepare sterile glass containers. 3. Make sure the vinegar is at least at room temperature. You can also warm the vinegar. 4. Place herbs or flowers in the glass jar and pour the room temperature vinegar over your collection of herbs. 5. Make sure air bubbles are out of the jar. 6. Seal it, and set it aside at room temperature for about two weeks. When you’re ready to use the vinegar, strain it through cheesecloth to remove the herbs, and enjoy. It’s a good idea to remove any strong flavors from the vinegar at four weeks.