Making Herb Vinegar

Vinegar is both a flavor ingredient and a preservative. Herb seasoned vinegar for cooking is easy and fun to make. Use flavored vinegar in any recipe where you would normally use similar herbs that flavor the vinegar. Because vinegar is so high in acid, there is no risk of the growth of harmful micro-organisms as with flavored oil.

Always start with clean herbs that have been rinsed under cool water. To wash large amounts, run a sink full of cool water then add herbs, swish a handful in the water, lift out and continue until all the leaves have been washed. If the water is dirty, repeat. Drain in colanders and pat dry with kitchen or paper towels.

Jars and Bottles

Only glass bottles are recommended for your flavored vinegars. Use glass jars or bottles that are free of cracks or nicks. They can be sealed with corks; screw-band caps or two piece canning lids. Wash containers thoroughly in warm, soapy water and rinse well.

Then sterilize the jars or bottles. To prepare the sterilizing bath, use a large pot with a rack or use your water bath canner. Add 2 tablespoons vinegar to the sanitizing water to keep mineral deposits from sticking to the glass jars. Place bottles in warm water, bring to a boil and start timer as soon as water reaches a full boil. Boil for 10 minutes or longer. Use immediately.

Collect decorative wine bottles, olive oil bottles or canning jars for storing flavored vinegars. To remove labels, fill bottles with hot tap water and immerse in a sink of hot, soapy water for 30-40 minutes. Peel off label and use rubbing alcohol and a cotton ball to remove all traces of glue. Always sterilize bottles before filling with flavored vinegar.

All Purpose Flavored Vinegar Recipe

This recipe may be doubled or tripled. Use very fresh herbs, picked just before blossoming, if possible (for best flavor).

1/2 cup clean, coarsely chopped herbs, flowers and small stems included
1 pint white wine vinegar or champagne vinegar

1. Sterilize a quart size glass jar and lid or cork. To sterilize cork hold with tongs and dip in and out of boiling water 3 to 4 times. Remove jar with tongs or jar lifter and drain.

2. Heat vinegar to just below the boiling point, at least 190-195°F.

3. Place prepared herbs in sterilized jar and pour vinegar over the herbs. Wipe jar rim with clean damp cloth. Cover. Let stand, undisturbed for 3 to 4 weeks.

4. Strain the vinegar through a piece of damp cheesecloth or a coffee filter one or more times until vinegar shows no cloudiness. Discard the herbs.

5. Pour the vinegar into clean, sterilized jars or bottles. Seal with sterilized lid or cork.

6. To decorate: dip sprigs of herbs in boiling water, drain slightly and insert into bottles, label and date.

Variations

Use basil, bay leaves, borage, cayenne peppers, (any thin-skinned pepper) chives, cilantro (coriander), dill, garlic, geranium, ginger, marjoram, mint, onions, rosemary, sorrel, sage, tarragon or thyme. As decorative additions, lemon zest, lime zest, garlic and dried chili peppers add a fresh new dimension to herb vinegar. Try blending two herbs that compliment each other such as basil and garlic. Or make a herb/spiced blend such as ginger and chives.

According to the University of Georgia’s “So Easy to Preserve” the ratio of produce to vinegar should not exceed the following: per pint (2 cups) of vinegar use 3 to 4 sprigs of fresh herbs or 3 tablespoons of dried herbs or 1 to 2 cups fruit or vegetables, or the peel of one lemon or orange, or 1/2 cup coarsely chopped basil leaves or other herb.

Use only commercially prepared vinegar. Use white wine vinegar, red wine vinegar, champagne vinegar, apple cider vinegar or white distilled vinegar. Although white distilled vinegar is clear, it has a sharp acidic taste. Apple cider vinegar with its amber color blends well with fruits. White wine and champagne vinegars are generally more expensive than distilled and cider vinegars, but are more delicate in flavor. They work well with light colored fruit and more delicate herbs.

Storing Your Vinegar

Store in a cool, dry place away from direct sunlight. Refrigerate vinegars to retain flavor and quality for up to 8 months. Unrefrigerated vinegar may start to lose flavor after 3 months, although they are still safe to use.

Herbed and fruited vinegars are often displayed on sunny windowsills as decorations. If you store flavored vinegar in this manner more than a few weeks, they should be considered permanent decorations and not used in food preparation. If vinegar shows signs of spoilage, such as mold, bubbling, cloudiness or sliminess discard the product immediately.

August 2002
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