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 Posted By: aeiou 
Sep 11  # 1 of 4
Can anyone tell me how to go about making herbed infused vinegar? I regularly see these gorgeous bottles of hebered infused vinegar in the store where I shop and would like to try making some of my own at home. If they turn out really nice I could give them as gifts this Christmas.
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 Posted By: Mama Mangia 
Sep 11  # 2 of 4
That's a wonderful idea!!!

They are so easy to make and you can start now to shop around for different types of fancy bottles to use!

Be sure to tell everyone that herb-infused vinegars can be used in place of vinegar in any recipes as well!

As a baseline for proportioning the herbs, use three or four 2 inch sprigs of fresh herb per cup of vinegar. If using dried herbs, use 1/4 cup of herb per cup of vinegar. If using garlic, hot peppers, or something similar, use 1 garlic clove or 1 pepper per cup of vinegar.

Place the herbs in clean jars or decorative bottles. Gently heat the vinegar, but don't boil it. Let it cool down, then pour the warm Vinegar over the herbs in the jars. Place the jars in a dark place, such as a cabinet or shelf away from bright windows. The vinegars can be used in 3-4 weeks to up to a year later.

If you prefer to start out simply, you can make single-herb vinegars - below is a sampling of some herbs and the appropriate types of vinegar to try. This is not a complete list by any stretch, so do experiment on your own once you are comfortable with the basics.

White Wine Vinegar goes well with Borage, Chive, Dill, Savory, Sage, Opal Basil, Lavender Sprigs or Flowers, Fennel, Parsley, Rosemary, Tarragon, Thyme, Garlic and Onion Stems & Blossoms

Red Wine Vinegar goes well with Basil, Garlic, Oregano, and Thyme.

White Vinegar is complimented by Basil, Rosemary, Tarragon, and Dill.

Cider Vinegar is enhanced by Lovage, Orange Peel Spirals, Raspberries, and Lavender Blossoms.

Rice Vinegar goes well with Parsley, Dill, Savory, Sage, Rosemary, Purple Basil, Tarragon, Thyme, and Garlic.


Hope this helps!
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 Posted By: KYHeirloomer 
Sep 17  # 3 of 4
Coincidentally I have an article about to come out that deals with this very subject. Herbal vinegars were one of several uses of herbs for holiday gift giving that I covered.

Mama's directions couldn't be clearer. However, it isn't really necessary to heat the vinegar first. You can use it at room temperature. Heating doesn't hurt, but it's an extra step.

When using fresh herbs (which is the best way to go) it is imperative that the herbs stay completely submerged. Else it's possible that the exposed herbs can rot. For floating herbs, top with a wad of parsley, which will act as a stopper and assure complete immersion.

It's fun not only to experiment with different herbs, but with different vinegars, too. For instance, wherever white vinegar is specified, you can try any of the wine vinegars (i.e., white wine, champagne, Sherry). And don't forget there is a white balsomic that works incredibly well with herbs.

FWIW, herbal vinegars are technically called acetums. Basically, they are tinctures made with vinegar instead of alcohol. For culinary (as opposed to medicinal) purposes the amount of herb is less. That's the only difference.
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 Posted By: Mama Mangia 
Sep 18  # 4 of 4
While you're at it -

why not make flavored oils to give as gifts as well???


Flavored Olive Oil

Flavored olive oils can be used in making pesto, mayonnaise, and salad dressings; as a marinade for grilled foods; in soups and stews; and as a condiment with cold seafood, poultry, or vegetables.

Flavored olive oils can be purchased commercially or you can create your own at home with any combination of fresh herbs such as basil, parsley, mint, tarragon, rosemary, and thyme. Do not let raw garlic marinate as it can spoil easily - it goes rancid easily - not to mention the bacteria that sets in.


Herb Flavored Olive Oil

Wash and dry well 1 cup of fresh herb leaves and stems.
Place the herbs in a 1 1/2 cup jar or bottle with a tight fitting lid.
Fill jar or bottle with olive oil of your choice. Close tightly.
Store for 3 weeks in a cool, dark place.
Strain oil into another jar or bottle. Add several sprigs of herbs to the oil before closing tightly. Store in refrigerator.

Also experiment with combinations of herbs as well as with lemon wedges and cloves.


Garlic Pepper Tomato Flavored Oil

Place 15 sun dried tomatoes in a bowl and cover with warm water for 15 minutes. Drain on paper towels.
Place half of a small crumbled red chili pepper in a small mason jar. Add 1 clove of garlic, 1 bay leaf, and 2 peppercorns. Add half the soaked tomatoes and cover with 1/4 cup olive oil.
Add rest of chili pepper, 1 clove of garlic, 1 bay leaf, and 2 peppercorns. Fill jar with olive oil.
Cover and let sit in a cool, dark location for at least 24 hours. Will keep 3 to 4 weeks. Do not let raw garlic stored in oil longer. I usually use more garlic for this recipe and I remove the garlic after several days.