How to Make Herbal Vinegar

You’ve seen them on store shelves, on your favorite cooking shows and in magazines. All dressed up with a raffia tie.

So, you may be wondering what to do with herbal vinegar. Let me tell ya, they’re not just for decoration! They can boost your current cooking skills or take it to a whole new level.

And surprise…they’re not just for cooking! Sure, they’re used in numerous culinary efforts such as basting, in marinades, vinaigrette’s, soups, sauces, dips and homemade condiments.

But, did you know…

Herbal vinegar can also be used in hair rinses, facial toners and even to clean your house?

Having a variety of herbal vinegar on hand means you’ll never serve a boring, bland meal again. It also means you have chemical-free products that are safe to use on your skin and around your home. Plus, they make excellent gifts!

Vinegar itself has been around since before distilled alcohol and has been used in preserving food since the dawn of time. Interestingly, it is believed to have been a main ingredient in the Four Thieves formula which helped some people avoid contracting the plague.

Only the sky and your imagination are the limit when it comes to making herbal vinegars. Numerous vinegar choices along with numerous herb choices means you have unlimited variety. Best of all, it’s super easy!

Where do I start?

Your choices for vinegar are numerous:

Apple Cider, White Wine, Balsamic, Rice Wine, Malt, Champagne, Sherry, Red Wine…whew! Talk about options!

In case you’re wondering, distilled white vinegar is not included in this list because it is on the sharp side and tends to overpower most herb flavors. However, it is great as a household cleaner.

Your choice of vinegar will depend on what you want the final product to be. For example, do you want bold and spicy (red wine or cider), sweet and mild (white or rice wine), tangy (malt or cider) or somewhere in between? Whatever you choose, always use a vinegar that is at least 5% acidity.

Likewise, your herb choices are also just as endless. Oh, and don’t stop at just herbs! You can use flower petals, spices and fruit as well!

Remember, quality in = quality out.

Don’t use brown, limp or diseased leaves, petals, fruit or plant material. Be sure to wash everything gently and pat dry with a paper towel.

Note: Don’t use ground or powdered herbs or spices as these can make the vinegar cloudy. If you want to use cinnamon, use a cinnamon stick instead of ground cinnamon. Use whole peppercorns instead of ground pepper. Got it? Good!

So, without further ado, here are a few combinations to get you started. But don’t stop here! Play with it, have fun with the combinations.

Make it your own!

– Tarragon and Garlic
– Garlic, Basil and Dried Red Peppers
– Lemon Balm and Lemongrass
– Parsley, Sage, Rosemary and Thyme
– Garlic, Ginger Root and Lemongrass
– Rosemary, Chamomile and Calendula
– Apple and Cinnamon

The Process:

– Start with a clean jar and at least one cup of herb or herb/flower/spice combination that has been roughly chopped or crushed to release the flavor.

(Generally, it is recommended that you use two cups of vinegar to each cup of plant or fruit material. You don’t want a weak and wimpy vinegar when you’re trying to impress. So be generous with the herbs)

– Next, place herbs in the jar and cover with part of the vinegar. Use chopsticks or a skewer to push the herbs under the surface and release any air bubbles. Add the rest of the vinegar, filling the jar to the top. Don’t use metal utensils as these can react with the vinegar.

– Last, add your lid. Corrosion will occur when metal and vinegar meet. If you don’t have a plastic lid, make sure you put a piece of waxed paper or plastic wrap between the jar and the metal lid. Store in a cool, dark place.

How much easier can it get!

Now, all that’s left is to wait. You can sample your vinegar after the first week but if you’re going for a more intense flavor, leave it alone for at least three weeks before sampling. Give the jar a shake once a week until it’s ready.

When the flavor is perfect, strain the vinegar into a pretty bottle using a funnel and coffee filter. The new bottle should be clean and completely dry.  Any moisture left in the bottle can spoil the vinegar.

Finally, for added visual appeal, add a couple of dried sprigs of the same herb used for the flavoring. Just make sure they’re completely dry or will you risk spoiling the vinegar. Again, seal the bottle using a plastic lid or cork to prevent corrosion.

Add a label and it’s ready to grace your counter. Additionally, you’ll want to include ingredients and suggestions for use on the label. And now it’s ready for gifting!

How to use herbal vinegar:

When you consider all the ways to use herbal vinegars, you’ll begin to see they truly are a pantry staple. If a recipe calls for plain vinegar, lemon juice, lime juice or even butter, simply substitute your choice of herbal vinegar.

Try an herbal vinegar the next time you baste an oven-baked chicken. Use herbal vinegar the next time you saute veggies for stir-fry. Add a plash of herbal vinegar to your next batch of potato salad or deviled eggs.

And don’t forget, a fragrant rosemary or calendula vinegar would be a nice spa treatment for your hair.

Need more reasons?

• Herbal vinegars are a great way to use up an abundance or herbs, flowers, spices or fruit instead of letting them go to waste.
• They have multiple health benefits such as lowering cholesterol, regulating blood sugar levels, improving digestion and boosting the immune system.
• They cost next to nothing to make, take very little effort and make excellent gifts.

You can do this! Have some fun and be creative. Make an herbal vinegar…or three! If you can imagine it, you can make it!

Until next time,

lisa

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