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Herb 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.

  • Total Time: 2 weeks
  • Yield: 2 cups 1x


  • 1 cup fresh herbs (I used basil and oregano)
  • 2 garlic cloves
  • 2 cups white wine or red wine vinegar


  1. Wash the herbs and then place between two paper towels and gently pat dry.
  2. 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)
  3. 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.
  4. Store the jar at room temperature in a dark place like your pantry or cabinet and let it sit for at least 2 weeks.
  5. 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.


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.

  • Author: Shane Martin
  • Prep Time: 2 mins.
  • Sitting Time: 2 weeks
  • Category: Dressings & Sauces
  • Cuisine: Vegan
  • Diet: Vegan


  • 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

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