Total Time
15mins
Prep 15 mins
Cook 0 mins

Directions

  1. Lightly bruise the rosemary, tarragon, thyme, and bay leaves to release their flavors.
  2. Put all the herbs and the fennel seeds into a large sterilized jar, then pour the vinegar.
  3. Seal the jar and shake well.
  4. Keep in a cool dark place for 2-3 weeks before using to allow their flavors to develop.
  5. Shake the jar occasionally.
  6. Line a funnel with a double layer of cheesecloth.
  7. Strain flavored vinegar through it into sterilized bottles, to within 1/8-inch of the tops.
  8. Seal the bottles and label.
  9. The vinegar is now ready to use.