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Herb Vinegar

Russ Myers


Herbs will be at their peak of flavor if picked just before they bloom.

★★★★★ 2 votes
1 Cup
15 Min
15 Min
Stove Top


2 C Tender fresh herb leaves (or sprigs) (tarragon, chervil, dill, basil, or thyme)
1 pt Boiling vinegar (cider or white wine)


1Gently wash herbs in cool water and pat dry on paper toweling. Place herbs in a wide mouthed heat proof jar (canning jar) and crush lightly with the handle of a wooden spoon.
2Pour in hot vinegar and cool to room temperature. Screw on lid and let stand in a cool spot (not refrigerator) 10 days to 2 weeks; once every day, turn jar upside down, then right side up again.
3Taste vinegar after 10 days and, if strong enough, strain through several thicknesses of cheesecloth into a fresh pint jar. If too weak, let stand the full two weeks.
4If still too weak, strain off vinegar and bring to a boil; fill a fresh jar with freshly picked herbs, cover with boiling vinegar, and let stand a week to 10 days, turning once a day. Strain vinegar and use for making salad dressing and sauces.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy, Heirloom