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Herb-Flavor Vinegars


  • 1/2 cup fresh herbs, slightly bruised*
  • 1 quart good quality cider or white vinegar

* Basil, oregano, dill and thyme are among the herbs to use.


  1. Put the herbs in clean, clear glass bottles.
  2. Heat the vinegar just to hot, but not boiling.
  3. Pour vinegar into bottles; let sit overnight. It is ready to use in a day.
  4. Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.

An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks.

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