Stephanie Staton
April 27, 2011
Herbed Vinegar
Photo by Stephanie Staton

When it comes to making herbed vinegars, you’re only limited by your imagination. Try using bay, tarragon, dill, basil, mint, chervil or thyme with white wine vinegar (if you use lemon thyme, add some lemon verbena or lemon zest to the jar); steep rosemary, basil, savory or bay in red wine vinegar. For combinations, try oregano or savory with thyme; thyme and tarragon; basil and oregano.


  • 2 cups chopped herb leaves, very clean and dry
  • 4 cups wine vinegar

Put the herb leaves into a canning jar or bottle that has been thoroughly cleaned with boiling water. In a small saucepan over medium heat, heat vinegar until hot but not boiling. Pour over the herbs. When the vinegar has cooled, cap the jar or bottle and let the vinegar steep for at least two weeks in a cool, dark place. If you think of it, shake the jar periodically and take a taste test. Once it tastes as strong as you like, strain the vinegar through cheesecloth or paper towels into clean jars or bottles.

Makes 4 cups.

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