Herbal Vinegar Recipe
5 ounces vinegar (any kind)
Chop herbs finely with a knife or in a blender. Place herbs in a clean glass jar; do not pack them too tightly. Pour in just enough vinegar to cover herbs (different herbs have different levels of absorbency, so you may need more or less vinegar than indicated above). Put a tight lid on the jar. Keep at room temperature. After two weeks, strain out the herb pulp through a coffee filter or kitchen strainer. Your herbal vinegars will last years.
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