Use white vinegar with herbs such as chive blossoms, lavender, marjoram, nasturtium flowers, lemon basil, tarragon, and thyme. Use red wine vinegar with bay leaves, dill, fennel, garlic, lovage, mint, sweet basil, and thyme.
INGREDIENTS | MAKES 4 CUPS
1–2 cups packed fresh herbs, washed well, or 2–3 tablespoons of herb seeds
4 cups vinegar, either red or white
Wash and dry your fresh herbs.
Pack them into a hot sterilized glass jar, using a wooden spoon to push them down if the neck of the jar is narrow.
Fill the jar with vinegar, leaving 1 inch of head space.
With the wooden spoon, push the herbs down again and slightly bruise them. If you are using seeds, crush them slightly with a mortar and pestle before placing them into the jar.
Cover the lid of the jar with plastic, then screw on the lid. The metal of the lid will react to the vinegar.
Leave the jar in a warm dark place for 3–6 weeks, then strain the vinegar using a paper coffee filter. Pour the clear vinegar back into a hot sterilized jar, adding a few fresh herb sprigs for color, then seal the jar.
Make Your Own Unique Salad Dressings
Flavored oils combine well with herbal vinegars to make tasty salad dressings. They can also be added to sauces, marinades, or stir-fries to give your food extra flavoring.