Herbal Vinegars
August 31, 2010
with Maria Carlos, Certified Professional Horticulturist

Handouts: 

Recipes
Article by Maggie Oster

What You’ll Need:

Plant Materials Amounts: 1 Cup herbs per pint jar Fresh or dried herbs Leaves: Rosemary, Lemon Vebena, Lemon Balm, Thyme Flowers: Lavender, Chives, Calendula Fruit: berries, stone fruits, etc. Vinegar (White or red wine, rice, cider, distilled) Mason jars, plastic wrap, lid Tools: Strainer, cheesecloth, glass bottles, corks, seals

Simple Steps

1. Gather and wash herbs with fresh water.  Dry thoroughly on paper towels
2. Crush and place fresh herbs or fruit in clean, sterilized mason jar
3. Cover herbs in jar with vinegar; cover jar with plastic wrap, lid
4. Place jar in cool, dark place for 7-10 days
5. Strain vinegar: catch herbs in strainer lined with 2 layers cheesecloth or coffee filters, as you pour into measuring cup.  Strain again if there are any “bits” in the vinegar
6. Using non-reactive funnel (not metal) pour flavored vinegar into clean, sterilized bottles; cap bottles with new corks