Make Your Own Herb Vinegar

Herb vinegars are an interesting way to perk up salad dressings.  Use any way you would plain vinegar.  Even sue for hair rinses.  Just pair up complementary flavors, as you would when adding herbs to a dish.

Basic Recipe:

1-cup fresh firmly packed Herbs (can use more)

3 to 3 cups 5 % acidity vinegar (maybe white, cider, white wine or red wine vinegar)

Collect herbs in the morning after the dew has dried.  If needed, wash the herbs and pat dry.  Don’t bruise the herbs.  Pack into dry sterilized jars or bottles.  Preferably no metal lid, they will eat away.  Plastic lids work the best.  If using a metal lid, insert a piece of plastic wrap or waxed paper.  Fill the jar to 1 inch of the top with vinegar and let set for 2-4 weeks.  Remove the herbs and add more and let set again.  Strain when strong enough and add a sprig of fresh herbs.  It is best not to heat the vinegar.

FRUIT VINEGAR:   (raspberry, blueberry, strawberry & etc.)
1 pint of fruit per quart of vinegar
Put all into a blender and liquefy.  Strain with a coffee filter and seal.

SEED VINEGAR:   (dill, caraway, & etc.)
2 or 3 tablespoons of seed per quart of vinegar

FLOWER VINEGAR: (nasturtium, rose & etc.)


Uses for your vinegars

Marinade for beef:
2/3 cup vegetable oil
teaspoon black pepper
1 teaspoon salt
3 tablespoons lemon juice
cup chive vinegar
teaspoon thyme


Marinade for vegetables
1 cup vegetable oil
cup basil vinegar
clove garlic, crushed
teaspoon marjoram, ground
1 teaspoon salt
cup minced onion

Marinade for poultry:
cup vegetable oil
1/3 cup tarragon vinegar
1 tablespoon minced onion
2 tablespoons minced parsley
teaspoon paprika
teaspoon basil
teaspoon black pepper

Marinade for Pork:
1 cup vegetable oil
cup sage vinegar
1 clove garlic crushed
teaspoon black pepper
1 teaspoon salt
1 teaspoon rosemary

Many herbs may be used or blended.
Dill/chive/peppercorn; basil/garlic; garlic chive; sage caraway (for pork);
Mint /rosemary (for lamb); basil/savory (for beef); sage/loveage (for poultry); fennel/baby (for fish)
Bouquet Garni Vinegar: 1 cup parsley, cup thyme, bay and rosemary.

Mixed herb vinegar: 3/4 cup each chopped basil and marjoram; cup chopped rosemary, thyme and savory.

Very good Lemon flavored vinegar

1 cups lemon basil leaves
1 cup lemon verbena leaves
1 cup lemon balm leaves
cup lemon thyme sprigs
peel from 1 fresh lemon
4 cups white wine vinegar

Pack herbs into jar and pour over vinegar and let set a month.  May strain out herbs and add fresh ones.

Uses for herbal vinegars:
Use in salad dressings to add flavor.
Rosemary apple cider/vinegar to use on your hair to help keep it dark.
Chamomile/white vinegar for blonde hair.
Orange mint/wine vinegar for redheads.
Removes excess shampoo residues, mix equal parts with warm water.
rose petal vinegar to help relieve a headache when used on wash clothe on forehead.
Lavender vinegar used for sunburn.  Antiseptic and soothing.
Add about 4 to one to water and use to spritz on your windows; wipe dry.
Vinegars will keep up to 18 months or longer, if stored in cool dark place.



Split one valnilla bean length wise, bruise and cover with vodka.  Let set a month to flavor.


Add one vanilla bean to jar of sugar, and allow the flavor to permeate for two weeks or more.


Treasa Brookman
Master Gardener
Herb Club Member

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