Herb-infused vinegar
Why do stores sell such large bundles of herbs when you only need a fraction for your recipe? If you’re more organized than most people I know, maybe you’re chopping the whole bunch and preserving the leftovers in the freezer.
We’ve got an even more convenient way to use up those herbs—and you can chop them or not. Homemade herbed vinegar is ingenious, thrifty, and makes a truly delicious salad dressing or sauce. You don’t need to buy expensive vinegar to make up a batch—the herbal infusion will elevate even the humblest brand you buy, and the steeping time will mellow it out.
Here’s how to DIY an impressive herbal vinegar.
Gather your ingredients
2 cups of white wine vinegar
1/4 cup of fresh herbs of choice (you can use one type of herb or a mix. We like rosemary or a thyme and tarragon mix, but you do you)
1 sterilized mason jar or another jar with a tightly-sealed lid
1 metal jar funnel (optional, but super handy)
Make your infused vinegar
Be sure you’re using sterilized jars. They can be right out of the dishwasher or boiled in water, as for making preserves.
Add loose herbs to the infusion filter and place in the jar. You can add larger, hardier stems right to the jar if you prefer.
Heat the vinegar in a small saucepan until it starts to steam—but don’t boil it.
Allow the vinegar to cool to just above room temperature.
Slowly pour half of the vinegar into the jar over the herbs. Using a spoon or muddler, smash down the herbs a bit, making sure that the vinegar is wetting the infusion bag. Pour in the remaining vinegar. This is where a funnel will come in handy, getting all of that liquid gold into the jar without a mess.
Tightly seal the lid and let it steep in the refrigerator for at least 3-4 days, but a couple of weeks is best for top flavor.
Use your vinegar with olive oil, crushed garlic, lemon, and capers for tangy salad dressing or fish sauce. Or add it directly onto chopped kale and toss it with a bit of oil, salt, and pepper. It makes a wonderful tofu marinade, too.
Enjoy!