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Aug 28, 2007 05:17 PM

Herb Vinegar Suggestions?

Hi, all --

I have a bounty of both fresh herbs and bottles with rubber-gasket sealing tops (Grolsch beer bottles, to be precise). I've never made herb vinegars and thought it would be a good used for both. Does anyone have suggestions for herb combinations, types of vinegar to use as a base, and any general preparation hints?

Thanks so much!

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  1. It's beyond easy.

    Clean the bottles well in warm soapy water. rinse and put into an oven at about 100C until dry. (leave the door slightly open).

    Allow to cool completely.

    Wash and dry herbs thoroughly. (I have used lavender, rosemary, thyme, garlic, ginger, lemongrass... the "bushier" herbs work better than "leafy" ones such as basil. I have also oven roasted garlic and red pepper strips to use in vinegar, too)

    whack a stem of herb into the bottle. Fill bottle with vinegar (I use white wine vinegar mostly, but also have had great results with garlic, oregano and balsamic). Seal and lay down in a cool, dark place for a week or two, to allow the flavours to develop.