Herb Vinegar


1 cup fresh herbs (basil, tarragon or thyme, for example)
1 quart vinegar



  • Place herbs in a clean quart jar.
  • Heat vinegar just to the boiling point.
  • Pour heated vinegar over the herbs, filling the jar to the top.
  • Seal and store in a cool, dark place for at least three weeks for the fullest flavor. Strain the vinegar into 2 pint bottles and add a fresh sprig of the herb. (Use decorative bottles if you're planning to give these as gifts.)

You can use a single herb in plain white vinegar, or try a medley of herbs in other vinegars. Here are a few suggestions to get you started, but feel free to experiment and invent your own blends:

–white vinegar with tarragon leaves, basil leaves, and peeled shallots

–sherry vinegar with fresh rosemary leaves, minced horseradish, or chopped dried chilies

–red wine vinegar with sage, parsley, and shallots


Reader Comments

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What is the shelf life?

What is the shelf life?

Vinegar should be labeled and

The Editors's picture

Vinegar should be labeled and dated, and stored in a cool, dark place for use within 2 to 3 months. Or, store it in the refrigerator and use within 6 to 8 months.