Create your own herbal flavor for cooking.
Making your own herbal vinegar lets you create custom flavors for your dishes and barbecue. Herbal vinegar can substitute white wine, lemon or lime juice, and make for amazing marinades. Use your own herbal vinegar in any vinaigrette-based dressing, or add some to a barbecue sauce!
If you’d like to make your own herbal vinegar, check our tutorial below. It’s simply a matter of washing and chopping herbs, vegetables and spices of your choice and waiting for the mixture to steep.
What you’ll need
- Vinegar. Use white wine vinegar, red wine vinegar, rice wine vinegar or apple cider vinegar. You must use vinegar with at least 5% acidity.
- Bamboo skewers
- Herbs or spices of your choice
- Green onion
- A bottle
Whatever herbs you use should be washed and patted dry. You may do the same to any fruit you might wish to include.
In addition to washing and drying, the garlic should be peeled; onions cut to bottle length; and peppers should have their tops and seeds removed before cutting into strips. Keep spices whole (not powdered).
1. Take a recycled wine bottle and clean it out.
2. Add your garlic to the bottle; you can run the pieces of garlic along a skewer, or simply drop it in.
3. Add pepper and green onion. With the peppers cut in slices should slide right into the bottle with no problem.
4. Add in the herbs of your choice. You can use a bamboo skewer to arrange the herbs inside the bottle to your liking.
5. Now it’s time to add your vinegar. Fill up to a half inch of the top of the bottle.
6. Let your mixture sit for 24 hours. The herbs will soak up some vinegar, so top it off.
7. Your vinegar is ready to use right away, so don’t wait if you don’t want to! Note that as it steeps, the vinegar’s flavor will grow stronger.
If your vinegar is running low or empty, refill ASAP. You can continue using it this way, and can get a good half of year’s use from the batch!
Recommended vinegar mixtures
There combinations go great in herbal vinegar:
- Parsley, sage, rosemary and thyme
- Dill, garlic and red peppers
- Pineapple sage, ginger, cranberries and garlic
- Lemon, thyme and sage