Total Time
168hrs 10mins
Prep 10 mins
Cook 168 hrs



  1. Wash and dry thyme.
  2. In a large saucepan, bring the vinegar to a boil over high heat.
  3. Add four thyme springs to the vinegar.
  4. Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
  5. Remove the thyme from the vinegar.
  6. Pour vinegar in hot sterlized bottle, add remaining thyme and seal.
  7. Store in a cool, dark place for at least one week before using.