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herbal infused vinegar with rosemary in a jar
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Make Herbal Infused Vinegar

Use this simple tutorial to make herbal infused vinegar for foods, hygiene, cleaning, and more!
Course Gardens and Herbs
Prep Time 5 minutes
Cook Time 21 days
Total Time 21 days 5 minutes
Author Homestead Lady

Equipment

  • Glass Jar
  • Lid

Ingredients

  • 1 Cup Fresh Herbs 2 Cups Dried
  • Enough Apple Cider Vinegar 5% acidity to Cover

Instructions

  • In a jar, mix 2 cups of vinegar (at least 5% acidity) with 1 cup of herbs. You may use more herbs, if you'd like, as long as you follow step 2. If you're using dried herbs, use 2 cups.
  • Be sure to submerge the herbs in the vinegar. Shake the
    container to be sure the vinegar covers all the herbs.
  • Cap tightly* and allow to sit for at least three weeks
    in a cool, dark place.
  • If the flavor isn’t strong enough, add more herbs and
    allow it to sit at least another week.
  • Store infused vinegar in a cool, dark place or
    refrigerate to extend flavor.

Notes

If you're cleaning with your infused vinegar, white distilled will be just fine.
You can also use rice wine vinegar or another culinary vinegar for salad dressings in place of or in combination with apple cider vinegar.
I like to use glass canning jars for my infused vinegars but beware using a metal seal and ring to close the jar.
  • Any vinegar that encounters metal will cause a reaction–you can get off colors and even rust.
  • You can purchase plastic lids to fit small or width mouth canning jars.
If you use metal lids, simply put a plastic baggie or beeswax wrap in between the vinegar and the lid to prevent damage.
Technically, vinegar can store indefinitely, but you’ll want to use it within six months. The flavor starts to diminish after a while, though the refrigerator or a very cool root cellar will keep the flavor longer.