Herbal vinegars are a fun way to use the beautiful herbs that you’ve been busy growing over summer. They can be used medicinally, in salad dressings, seasonings, in drinks, in topical skin products, cleaning products, hair rinses and more!
What you will need:
- Fresh herbs (crush or chop just before use).
- Dried herbs (hand crush or use a mortar and pestle just before use).
- Vinegar of choice (my favourite is an apple cider vinegar that still has the mother in it.
- A clean, dry glass jar with a lid
- Baking paper
- Fine mesh sieve or cheese cloth
How to make a herbal vinegar.
- Loosely fill a clean dry jar with the prepared herbs.
- Pour apple cided vinegar over the herbs, ensuring that the vinegar is covering the herb by at least 2.5cm
- Place a square of baking paper on top of the jar, then seal the jar with a lid.
- Cap tightly and give a shake to mix.
- Label the jar, store in a cool, dark location, and shake the jar every second day.
- If the vinegar level goes down from the herbs absorbing it, top up as required.
- Let macerate for 4-6 weeks.
- Strain the mixture through the fine mesh seive or cheesecloth, squeeze as much liquid from the herbs as possible.
- Transfer the liquid into a clean glass bottle (or jar).
- Label, making note of the ingredients and date.
- Store in a cool dark place (to avoid oxidation).