Herbal vinegar is made by infusing vinegar with herbs and can be used for dressings and sauces. It can be made at home with any culinary herb and vinegar with at least 5% acidity. The flavor can be adjusted and it makes a great gift.
Herbal vinegar is vinegar that has been mixed with herbs. After a short curing time, the vinegar will be infused with flavor and can be used for things like sauces and dressings. Many food markets carry an assortment of herb vinegars and herb-infused olive oils. You can also easily make herbal vinegar at home if you want to try experimenting with your own combinations.
Any culinary herb or edible flower can be used in herb vinegar. Mint, orange, thyme, parsley, basil, dandelion, ginger, nettles and many others are quite popular, along with spices like garlic and chili peppers. Cooks can also choose from a range of vinegars including white, cider, wine and sherry vinegar. If you’re making herb vinegar at home, use a vinegar that has an acidity of at least five percent, to make sure the acidity is high enough to keep the herbs from rotting.
When selecting a vinegar for dipping herbs, cooks try to think about how the flavors will come together. Lavender vinegar, for example, should probably be made with white vinegar, while rosemary vinegar can be made with a stronger wine vinegar. Classic culinary herbs like thyme, sage, oregano, and tarragon can be steeped in sherry or cider vinegar, while dill vinegar can be made with white vinegar for a fresh, clean taste.
By making herbal vinegar at home, you can adjust the ingredients and strength to suit your needs. Homemade herbal vinegar can also be a great gift, especially if you find interesting decorative containers to present it. Start by selecting fresh herbs, washing and patting them gently. Pack the herbs into a mason jar that has been steeped in boiling water for 15 minutes to sterilize it, then pour the vinegar over the herbs, making sure to leave some space at the top of the jar.
Close the jar with a nonmetallic lid or cork and leave it in a cool, dry place, checking it weekly for flavor and strength. When the herb vinegar reaches the desired flavor, pour it through a strainer or piece of cheesecloth into another sterilized jar. For decoration, you may want to place a sprig of herbs in the new jar. In either case, label the jar with the contents and the date and seal it with a fresh, sterile stopper or cork.
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