Herb Infused Vinegar Recipes for preserving

Herb-Infused Vinegar

It’s around this time, when the vegetable garden is asleep for the year, that I depend on herbs for fresh flavors. I grow such an abundance that no matter how much I freeze and dry, I am always left with a whole bunch to give away. This year I thought of sharing herbs in a new way: flavored herb-infused vinegar. Now my friends and family will have a bottle of my homegrown herbs to last them until next year when the garden becomes lush and fruitful again.How to Make Fresh Herb Infused Vinegars

It’s best to make your initial infusion in a large Mason jar and then strain out the herbs when pouring into a sterilized vinegar bottle. The herbs will start to flavor the vinegar in just 24 hours, but it will become more prominent after a few weeks. Let your sense of taste be your guide when determining if it is ready or not.

Making Herb Vinegar


Feel free to add a few herbs to the bottles to give it that homemade look, but they are best strained out after a month or so to prevent spoiling. However, once infused vinegar starts getting used as salad dressing and bread dip, I’m sure it won’t last that long!How to Make Herb Infused Vinegar

You can pack really any herb that you want into the infusion. Some of the combinations that I love are:

Three Types of Homemade Infused Vinegar

Parsley, Rosemary, & Sage Infused Vinegar

Pack a handful of parsley, rosemary, & sage in a jar with ½ rice vinegar and ½ white wine vinegar for a rich flavored vinegar that’s a bit sweet and perfect for Thanksgiving dinner.

Fennel & Citrus Infused Vinegar

Add fresh fennel or crushed fennel seeds with the zest of one lemon, lime, and orange to apple cider vinegar. This bright and fruity combination pairs well with a spinach salad filled with mandarin slices and toasted almonds.

Tarragon & Garlic Infused Vinegar

Fresh tarragon sprigs and garlic cloves are all that is needed to make this fine vinegar usually reserved for gourmet grocery store shelves. Use a delicate white wine vinegar to ensure the sweet but earthy tarragon flavor has a chance to shine.

Infused Herb Vinegar Recipes

Love herbs? You might like these posts:



About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Becca
    BeccaDecember 9,13

    Thank you! I was going to use my huge Rosemary plant and make just flavored olive oil infustions but now I’ll add the vinegar as well! Thanks for the idea!!!!

  2. mehker
    mehkerDecember 10,13

    What a great idea! I too have a ton of left over herbs- I have been making foccia with the rosemary – this would be a lovely accompaniment as a gift! Thank you!

  3. Tara @ Suburble
    Tara @ SuburbleDecember 10,13

    This is so cool! I will admit that I didn’t know you could do this! What a fabulous gift idea!

  4. Dani @ lifeovereasy
    Dani @ lifeovereasyDecember 12,13

    There’s so pretty! I’m sure they will be a big hit with your friends and family.

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