Several recipes for home-made flavored (infused) vinegars.

1. Flavored Vinegars – Basic Recipes
Herb-infused vinegar – cold vinegar method
1 to 1 ¼ cup vinegar
1 to 3 sprigs of fresh herbs (3-inch sprigs) or 2 to 4 sprigs dried herbs or ½ cup chopped fresh herbs
Wash jar in dishwasher or sterilize in boiling water for 10 minutes. Invert jar on paper towel and let
completely dry. Wash fresh herbs and pat dry. Measure vinegar and pour into sterilized jar. Lightly
crush or cut herb sprigs and add to jar. Be sure that herbs are completely covered by the vinegar – if
needed, add more vinegar. If your jar has a metal lid, place a double layer of plastic wrap over the jar
opening. Screw on the lid/cap the jar. Place in an area out of direct sun and let the flavors develop at
room temperature. Check daily until flavors are sufficiently strong (often 1-3 days for fresh herbs – up to
a week or two for dried herbs). You can shake the jar to distribute the flavors better. Once the flavors
suit your taste remove the herbs. Strain the vinegar through a jelly/juicing bag or a strainer lined with a
coffee filter. Re-bottle and store in a cool dark place at room temperature (about 1-2 month) or in the
refrigerator (2-4 months).
Herb-infused vinegar – hot vinegar method
1 to 1 ¼ cup vinegar
2 to 3 sprigs of fresh herbs (3-inch sprigs) or 3 to 4 sprigs dried herbs or ½ cup chopped fresh herbs
Wash jar in dishwasher or sterilize in boiling water for 10 minutes. Invert jar on paper towel and let
completely dry. Wash fresh herbs and pat dry. Measure vinegar and heat in a non-aluminum saucepan
until almost boiling. Let the vinegar cool slightly. Lightly crush or cut herb sprigs and place in sterilized
glass jar. Using a heat-proof funnel, pour warm vinegar into the jar. Be sure that herbs are completely
covered by the vinegar. If your jar has a metal lid, place a double layer of plastic wrap over the jar
opening. Screw on the lid/cap the jar. Place in an area out of direct sun and let the flavors develop at
room temperature. Check daily until flavors are sufficiently strong (often 2-4 days for fresh herbs – up to
a week or more for dried herbs). Remove the herbs. Strain the vinegar through a jelly/juicing bag or a
strainer lined with a coffee filter. Re-bottle and store at room temperature (about 1 month) or in the
refrigerator (2-3 months).
Dried spices-infused vinegar – hot vinegar method
¼ cup dried spices/herbs/seeds (usually dried kitchen spices)
1 to 1 ¼ cup vinegar
Follow the hot vinegar recipe above, except add the spices to the vinegar before heating.