Herbal Vinegar (Herbes de Provence Vinegar)
How to make herbal vinegar at home, with 10 suggestions and a recipe for herbs de Provence vinegar. This easy method is a great way to use garden herbs.
Servings: 2 cups
Equipment
- 1 sterilised glass bottle or jar
- 1 Small saucepan
Ingredients
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig lavender
- 1 sprig marjoram
- 2 bay leaves
- 2 cups white wine vinegar
Instructions
- You will need need a clean, dry, sterilised bottle or jar. Canning jars work very well for this. Heat the vinegar until it’s steaming (but not boiling). Fill the jar with your herbs then top with hot vinegar.1 sprig rosemary, 1 sprig thyme, 1 sprig lavender, 1 sprig marjoram, 2 bay leaves, 2 cups white wine vinegar
- Cool completely at room temperature before placing it in the fridge to infuse. Refrigerate for 1-2 weeks, tasting the vinegar periodically until it has reached the herb flavour you'd like.
- You can start using the flavoured vinegar after a few days, but for best results, allow it to infuse fully. Once it has infused, remove the herbs from the jar.
- Herbal vinegar can be stored in a cool, dark place for up to a year. Use the vinegars in salad dressings, as a shrub, in a mignonette, as a marinade, or with grilled veggies.
Nutrition
Serving: 1