It’s easy to make your own herb-flavored vinegars – they add a subtle taste to salads, especially those simply dressed with oil and vinegar. But remember, the higher quality vinegar you use, the better the result.
To make flavored vinegar, you only need:
- Several sprigs of fresh herbs
- Sterilized bottles with screw top lids
- Good-quality vinegar to fill the desired number of bottles.
Here’s how to proceed:
1. Spread the herbs on a clean work surface. Using a rolling pin, gently press down on the herbs to bruise them lightly. Place 1 sprig in each bottle.
2. In a large, non-metallic saucepan over high heat, bring the vinegar to a boil. Using a funnel, pour the hot vinegar over the herb sprigs in each bottle. Cover the bottles and place them on a sunny windowsill for at least 2 weeks to allow the herbs to infuse. Turn each bottle daily.
3. Place a fresh herb sprig into each of a new set of sterilized bottles. Strain the vinegar, discarding the old herbs. Pour the flavored vinegar into the bottles over the fresh herb sprigs. Cover, label and date. Store the flavored vinegar in a cool, dark place for up to 1 year; it will be ready to use in 2 weeks. Store the flavored vinegar in the refrigerator after opening. The plain vinegar does not need refrigeration.