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Today, it’s simple to slip vinegar into homemade salad dressings, sauces, chutneys, soups, shrubs, and more.
Ingredients
- 1/4 cup fresh thyme, or 4 teaspoons dried
- 1/4 cup fresh chives, or 4 teaspoons dried
- 1 tablespoon minced fresh garlic
- 1 tablespoon fresh rosemary, or 1 teaspoon dried
- 2 cups white wine vinegar
Directions
- Place all ingredients except vinegar in a large, clean glass jar.
- Heat the vinegar in a noncorrosive pan until almost boiling, then pour into the jar and stir mixture with a wooden spoon. Cover with a tight lid.
- Store the jar in a cool, dark place for 3 or more weeks, shaking occasionally to mix ingredients. When the infusion has reached the flavor intensity you desire, strain it through several layers of cheesecloth to remove any large bits of plant material. Strain the mixture again through coffee filters to achieve a crystal clear vinegar.
- Pour finished vinegar into clean glass bottles and cork. Label, and use within 6 months.
- To learn more about infusing vinegar, read: Inventive Infusions for a Classic Condiment.
- Reprinted with permission from Red Wheel/Weiser, LLC; The Herbal Kitchen by Kami McBride is available wherever books are sold or directly from the publisher at 800-423-7087 or Orders@RWWBooks.com.
