Herb vinegar is so easy to make, versatile, and cheap. Perfect for marinades, salad dressings, and they make beautiful gifts.
No doubt you’ve seen herbal vinegar in those fancy magazines or some snobby food boutique. They’re usually in cool little bottles plugged with a cork and cost as much as your car.
Let’s be honest. We’re essentially talking about crushed up weeds stored in sour liquid for 2 weeks. But, I guess that doesn’t sound quite as hoity-toity and probably wouldn’t sell.
That being said, herbed vinegar is great to always have on hand and it’s freaking cheap to make. It adds amazing flavor and excitement to your favorite healthy vegan and plant-based recipes. And, if you put it in a fancy bottle you’ve got a cheap, but lovely, gift.
My favorite ways of using flavored vinegar are when I’m marinating tofu, making salad dressings, or vegan potato salad.
Ready to learn the subtle art of herbal vinegar infusion? Let’s do it.
Table of Contents
What Is Herb Vinegar
Your favorite dried herbs are steeped in good quality vinegar for a couple of weeks until the flavor is to your liking. Yes, it’s that simple. It’s a great way to use up all those leftover herbs from your garden or sitting in the fridge.
And, there are great non-food uses for herbal vinegar. You can use them for soaking your feet, hair rinse, skin cleansers, and adding a little to your bath after a long day. Herbal vinegar can also be used for cleaning and toiletries.
Thank God, for plant material. There’s pow’r in them there herbs.
Ingredients You’ll Need
Here’s what you’ll need for this recipe. For a detailed list of ingredients and instructions, see the recipe card down below.
- Vinegar: white wine vinegar or red wine vinegar
- Herbs & Spices: fresh herbs and garlic cloves
How To Make Herb Vinegar
This herb vinegar recipe is super simple and cheap but it does require a little “pre-planning” because you have to let it sit for at least two weeks. But, trust me. Good things come to those who wait and this is one of those good things.
- Wash the herbs and dry them by placing them between two paper towels and gently pat.
- Lightly crush the herbs as this will help to release their scent and flavor. Then place them into a clean glass jar with the garlic cloves. (You do not need to sterilize the jar)
- Pour vinegar over the herbs and garlic, place a piece of plastic wrap over the jar, then attach the metal lid. You do not want the vinegar coming in contact with the metal as it will react negatively with the vinegar.
- Store the jar at room temperature in a dark place like your pantry or cabinet for at least 2 weeks.
- Once the taste of the vinegar is to your liking, strain the herb vinegar into a clean jar or bottle using a coffee filter or cheesecloth and throw away the used herbs. Cork or tightly cover the bottle, label, and store.
What Types Of Vinegar Can I Use
- Apple Cider Vinegar: it’s made from apple cider, is a good match for strongly flavored herbs and spices. I recommend using a good organic brand like Bragg’s with “the mother”
- White Wine Vinegar: White wine vinegar are great for culinary herbs like dill, basil, tarragon, chervil, and lemon balm.
- Red Wine Vinegar: Red wine vinegar is rich in flavor and pairs well with more savory herbs like sage, thyme, parsley.
- Champagne Vinegar: champagne vinegar is great for softer and floral herbs like dandelion or lavender.
- Rice Vinegar: rice vinegar or “rice wine vinegar” is sweet and mild and good for delicate herbs and spices.
- Balsamic Vinegar: balsamic vinegar is one of my favorite and great for making salad dressings, marinades, and glazes. A good choice of herbs is thyme and rosemary.
- White Vinegar: white vinegar is also an option but some people find it to be a bit harsh.
What Kind Of Herbs Can I Use
It all depends on what flavor you’re going for and the type of vinegar you’re using. The best thing you can do is just experiment. But, here are some options to get you started.
- Tarragon and garlic (whole cloves)
- Dill weed
- Chili peppers
- Fresh basil
- Lemon balm, lemon zest, or lemongrass
- Parsley, sage, rosemary, and thyme
- Bay leaves
- Fennel (works well in rice vinegar)
- Lavender is excellent in apple cider vinegar
- Chives
- Mustard seed
You can also make fruit vinegar and it’s AWESOME! My favorites are raspberries, strawberries, apples, and pineapple. Simply add 1 cup of fruit to 2 cups of vinegar.
How Do I Use Herb Vinegar
The possibilities are endless. But, here are a few of my own personal favorites.
- Salad dressings: Simply add a little maple syrup to the vinegar for a sweet vinaigrette. If you like creamy salad dressings add some herbal vinegar to my Cashew Mayo. AMAZING!
- Drizzle over some roasted asparagus or roasted vegetables
- Use to baste some baked tofu
- Add flavor to vegan sour cream
- Add a shot to soups and stews for brightness and extra flavor
- Herb vinegar also makes great gifts for friends and family. A good Italian herb vinegar seems to make people very happy.
Tips For Success
- Choose a flavor of vinegar that you already like and works well with your choice of herbs.
- Be sure and use enough herbs and spices. You don’t want the vinegar overpowering your herbs and spices.
- If the herb vinegar is not to your liking after two weeks simply allow it to sit for one more week or add more herbs.
- If using a metal lid be sure and cover the opening of the jar with plastic wrap before attaching the lid. Metal and vinegar do not react well together.
- Be sure and store at room temperature out of direct sunlight. Your pantry or cabinet is best.
Equipment Needed
- Clean glass jar or canning jars (do not need to be sterilized)
- Coffee filters or cheesecloth for straining
Note: DO NOT use any metal utensils or strainers when preparing your herb vinegar. If your lid is metal, use plastic wrap under it to prevent exposure to the vinegar.
If you make this recipe I’d love to hear from you. Please share a picture on Instagram with the hashtag #shaneandsimple. Don’t forget to comment and leave a star rating.
PrintHerb Vinegar: How To Make Herbal Infused Vinegar
Herb vinegar is so easy to make, versatile, and cheap. Perfect for marinades, salad dressings, and it makes beautiful gifts.
- Prep Time: 2 mins.
- Sitting Time: 2 weeks
- Total Time: 2 weeks
- Yield: 2 cups 1x
- Category: Dressings & Sauces
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup fresh herbs (I used basil and oregano)
- 2 garlic cloves
- 2 cups white wine or red wine vinegar
Instructions
- Wash the herbs and then place between two paper towels and gently pat dry.
- Lightly crush the herbs as this will help to release their scent and flavor. Then place them into a clean glass jar with the garlic cloves. (You do not need to sterilize the jar)
- Pour vinegar over the herbs and garlic, place a piece of plastic wrap over the jar, then attach the metal lid. You do not want the vinegar coming in contact with the metal as it will react negatively with the vinegar.
- Store the jar at room temperature in a dark place like your pantry or cabinet and let it sit for at least 2 weeks.
- Once the taste of the vinegar is to your liking, strain the herb vinegar into a clean jar or bottle using a coffee filter or cheesecloth and throw away the used herbs. Cork or tightly cover the bottle, label, and store.
Notes
Choose a flavor of vinegar that you already like and works well with your choice of herbs.
Be sure and use enough herbs and spices. You don’t want the vinegar overpowering your herbs and spices.
If the herb vinegar is not to your liking after two weeks simply allow it to sit for one more week or add more herbs.
If using a metal lid be sure and cover the opening of the jar with plastic wrap before attaching the lid. Metal and vinegar do not react well together.
Be sure and store at room temperature out of direct sunlight. Your pantry or cabinet is best.
Nutrition
- Serving Size: 1 Tbsp
- Calories: 4
- Sugar: 0 g
- Sodium: 1.6 mg
- Fat: 0 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
I am planning to make the vinegar with white balsamic and fruit. I just want to check and see if you store it on a shelf like the herb vinegar or in the refrigerator. Thanks!
Hi, Elizabeth! On the shelf will be fine.
Hi – great recipe! If I strain the herbs and put new ones in the infused vinegar, how long do the new herbs last in the vinegar? Thanks!
So you’ve strained the first batch of vinegar,then are you putting in another batch of washed herbs for the aesthetics?
You can do both. Sometimes I leave them out and sometimes I leave them in.
Can’t wait to try making some. Question: can balsamic vinegar be kept in cupboard or is it necessary to refrigerate? (Plain or with herbs) Love your recipes!
Kathy
We always keep ours in the cupbaord.
If you prepare a fruit vinegar like raspberries, and you leave the fruit in after the two weeks is done, does the vinegar keep the fruit from rotting or fermenting?
I would strain the vinegar and remove the fruit.
Hi! This looks wonderful I cant wait to try this week. Does this have a shelf life in my closet with a lid on it?
As long as regular vinegar.
Shane,
Can you use Peaches? You didn’t mention that in your list of fruits.
Thank you,
Jean
I’ve never tried but anything is worth attempting at least once:)
Do you leave the garlic cloves whole?
I recently found your site and I am loving it!
Wow, so glad you are here, and please spread the word! Yes, I do whole garlic cloves.
Can you keep the herbs in the vinegar or do you have to strain it? I like the way the herbs look in the beautiful jar.
Absolutely!!!
Can this be made with Apple Cider Vinegar?
Yes, absolutely!
I am a fan of your recipes. An accomplished cook who went vegan about 2 years ago, you are my go-to chef for delicious, reliable recipes. I appreciate your posts and have learned a lot about cooking from you. You have contributed to many delicious meals in our home. I’m out the door to pick up vinegar and then out to my herb garden to start harvesting.
Thank you so much!
Herb vinegar is so easy to make, versatile, and cheap. Perfect for marinades, salad dressings, and they make beautiful gifts.