Who’s herb garden is growing wild this summer? Mine always takes off and I have SO many herbs and run out of things to do with them!
I like to add fresh herbs to dressing, marinades, and salads, but I still always end up having so many. One of my favorite little shops in Brandon’s hometown sells olive oil infused with every herb or fruit you can imagine. I thought about infusing olive oil with herbs, but then read that if you do this incorrectly, you can get botulism (no thank you). So nixed the idea and started searching Pinterest for ideas of what to do with my extra herbs. I stumbled upon Garden Therapy’s blog post on How to Make Herb-Infused Vinegar and knew I found my next DIY project!
I gave this DIY project a try, and can happily report that it was super easy and yummy to make. I’ve been using these herb-infused vinegars to my dressing and marinades, and they have elevated every recipe!
Not only are they delicious, but they make great gifts! I created these cute little tags so you can easily label and gift these for friends. You’ll find some specific herb combos and generic tags in the free download, that way you can use these no matter what you come up with! To get this free PDF download, make sure you sign-up for the newsletter (now until the end of August 2019) and it will be sent straight to your inbox. Click HERE to subscribe!
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Note for planning: the longer you let your herbs sit in the vinegar, the stronger the flavor. It is recommended you wait at least a week before using these vinegars, so plan ahead!
- Large mason jar
- Strainer or slotted spoon
- Oil & Vinegar Cruet (I got mine at dollar tree, but THIS is larger)
- optional: funnel (helps transfer vinegar from the mason jar)
- Free printable tag download
- Hole puncher
Note: I used half of the ingredients for my vinegar mixes since my containers were smaller
- 2 cups vinegar (you can use whatever you like, and even mix a few types of vinegar. White wine, red wine, apple cider vinegar are usually the most flavorful!
- 4-5 sprigs of herbs (the possibilities are endless – rosemary, parsley, tarragon, sage, thyme, oregano, chives, dill, garlic)
- Optional: citrus zest (zest of a lemon, orange, lime)
- In a large mason jar, pour vinegar. Tear or loosely chop washed herbs and/or citrus zest and put in the mason jar.
- Seal the jar and place in the refrigerator for at least a week (the longer it sits, the stronger the flavor).
- Once the preferred time has passed, strain the herbs/citrus out of the vinegar using a strainer or slotted spoon.
- Transfer vinegar to a cruet. Option to add a fresh her sprig to cruet because it makes it pretty!
- Hole punch the tag and tie to the bottle with twine and your ready to go! Store this is in the fridge and use within a month (especially if you added fresh herbs).
Aside from the standard vinegar infusions (basil vinegar, rosemary vinegar, garlic vinegar), the possibilities of vinegar combinations are endless! Here’s a few to get you started (PSA: I love garlic… I would literally add it to everything if I could lol).
Rosemary + Garlic
Basil + Chive + Garlic
Lemon + Thyme Vinegar
Parsley + Sage + Rosemary Vinegar
Oregano + Rosemary + Garlic Vinegar
What combination of vinegar are you going to try? Let me know! I’m excited to hear what you come up with!
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Today’s blog post was inspired by: