Herb vinegar

PennyBy Penny    

August 17, 2017

Any fresh herbs are good for flavoured vinegars . Use the same quantity of herbs be it basil, sorrel , rosemary , tarragon , coriander, mint etc

  • Yields: 1 cup


1.5 cups lightly crushed and tightly packed herbs

1 cup cider or wine vinegar


1Wag and thoroughly dry the herbs Put the herbs in a large kilner jar

2Add the cider or wine vinegar.

3Close jar.

4Put in cool, dark place for 2 weeks. Swirl every day to keep leaves moistened.

5 Pour the vinegar into a sealable bottles through a funnel lined with muslin or a coffee filter to catch the leaves.

6PRESS leaves gently to get all the liquid.

7Seal the bottle, and store vinegar in a dark cupboard indefinitely.

If gifting place a fresh sprig of the herb into the bottle before sealing


2 Reviews

Feed your family for about £20 a week.

August 17, 2017

Same quantities but the oils keep just a month . P

Heidi Webb

August 17, 2017

Can you do the same with oils?