Go Back
–+ servings
Print
Infused Vinegar Recipe

Infused Vinegar Recipe

Making infused vinegar is a simple and fun process. Suit the end product to your palate so it lends a flavor blast to your favorite dishes

Course Condiment
Cuisine American
Prep Time 5 minutes
Infusion Time 21 days
Total Time 5 minutes
Servings 1 cup
Author Sarah Ozimek

Ingredients

  • ½ cup infusing material
  • 1 cup vinegar of choice
US Customary - Metric

Instructions

  1. Wash and dry your infusing materials. Place them in a glass jar.
  2. Pour your vinegar over the material and seal the jar with a non-corrosive lid.
  3. Steep for 2-4 weeks, shaking every couple of days.
  4. When the flavor is to your liking, strain the vinegar through cheesecloth to remove all plant matter.
  5. Store the infused vinegar in a clean jar for 5-6 months.

Notes

Infusion Time: 2-4 weeks

(Fresh seasonings can be added to the strained vinegar for decoration if desired.)

Flavor Ideas for Your Infused Vinegar

Garlic Herb Vinegar
  • 2-3 Rosemary springs
  • 4-5 thyme sprigs
  • 1-2 garlic cloves
  • 1 c white wine vinegar
Orange Vanilla White Balsamic Vinegar
  • zest of 1-2 oranges (I use a vegetable peeler to peel off strips of zest)
  • 1 vanilla bean, sliced horizontally and cut to fit in your jar
  • 1 c white balsamic vinegar
Lemongrass Ginger Vinegar
  • 2 inches fresh ginger, peeled and sliced
  • 2 lemongrass stalks
  • 1 strip of lime zest (optional)
  • 1 c white wine vinegar (or white balsamic vinegar for a sweeter finished product)