Make your own herbal vinegars

Story and photos by Joanne K., Pitt County Extension Master Gardener Volunteer

It's summertime and your herbs are thriving. This is the perfect time to make your own herbal vinegars, which can be used year-round to add extra flavor to your salads, marinades, and sauteed vegetables. Plus, these vinegars make great gifts for family, friends, and neighbors.

Herbal vinegars are fun and easy to make at home. You'll need containers such as pint or quart canning jars or bottles, plus lids and caps (plastic caps, new corks, canning jar lids). Also needed are unscented bleach, large saucepan, thermometer, tongs, cutting board, and a knife.

Select a vinegar based on your taste. There are many vinegars to choose from: acidic to mellow, clear or colored.

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For the best flavor, pick the herbs early in the morning from plants that have not flowered. For each 2 cups of vinegar, use 3 to 4 sprigs of your herb.

Wash and dry the herbs on a clean towel. When dry, quickly dip the herbs in a bleach solution (1/2 tsp unscented  bleach/3 cups water) to prevent harmful  bacteria  from entering the vinegar. Rinse thoroughly under cold water and pat dry.

Choose your vinegar: distilled white vinegar, apple cider vinegar, white wine vinegar, red wine vinegar, rice vinegar, or champagne vinegar. The vinegar selected depends on your personal preference. Distilled white vinegar is very sharp and acidic, while the others are more mellow.

Choose your herb: dill, basil, thyme, tarragon, and parsley are popular choices, but other herbs can be used, depending on the intended use for the vinegar.

For the best flavor, pick the herbs early in the morning from plants that have not flowered. For each 2 cups of vinegar, use 3 to 4 sprigs of your herb.

Pick your herb. Sweet basil (Ocimum basilicum) is the herb used in these photos.

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For the best flavor, pick the herbs early in the morning from plants that have not flowered. For each 2 cups of vinegar, use 3 to 4 sprigs of your herb.

Wash and dry the herbs on a clean towel. When dry, quickly dip the herbs in a bleach solution (1/2 tsp unscented bleach per 3 cups water) to prevent harmful bacteria from entering the vinegar. Rinse thoroughly under cold water and pat dry.

Bottles used for the final bottling of herbal vinegars come in a variety of shapes.

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Choose only undamaged, disease-free leaves for your vinegar.

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Prepare the jars by washing them in hot, soapy water and sterilizing them in a large saucepan with simmering water, keeping the jars fully under water for 10 minutes. Use tongs to remove them from water and invert on a rack. Also, wash your caps in hot, soapy water and then rinse and scald in boiling water. Use new pre-sterilized corks, dipping them in and out of boiling water several times before sealing the vinegar.

Heat vinegar to just below the boiling point of 190-195 F. Check with your thermometer. In the meantime, chop or bruise your herbs on a cutting board to release their oil and intensify the flavor.

Place the herbs in the cleaned jar, but don't overpack. Pour the hot vinegar over the herbs, allowing 1/4" headspace. Wipe the jar rim with a paper towel before placing the lid on, making sure the lid fits tightly.

Place the jar in a cool dark place undisturbed for 3 to 4 weeks to develop the most flavor. If the flavor is weak after that time, cap tightly and store for 3 or 4 more weeks. If the flavor is too strong, heat more of the base vinegar to just below boiling and then add it to the jar.

Clean and sterilize the jars to be used for the final bottling. Strain the vinegar through a coffee filter into a clean container until the liquid is not cloudy. Throw out the original herbs used for flavoring.

New fresh herbs can be added to the final bottling before pouring in the vinegar. Cap tightly and label with the name and date made. Store herbal vinegars in a cool dark place or in the refrigerator for safety.

Add 3 to 4 sprigs of the herb to your vinegar for flavoring.

Strain the flavored vinegar through a coffee filter or cheese cloth before bottling.

Label and date the herbal vinegar before storing it in a cool dark place or refrigerator.

Properly bottled herbal vinegars will keep for about 3 months in cool storage and about 6 to 8 months in the refrigerator.

For more information on herbal vinegar combinations and using fruits, vegetables, and spices to flavor vinegar, go to https://hgic.clemson.edu/factsheet/flavored-vinegars/