Herbal Vinegars

READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  • Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  • Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
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