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    Home » Vinegar

    Published: Sep 19, 2022 by Stephanie Gravalese · This post may contain affiliate links ·

    How to make infused vinegar

    person pouring vinegar into small pot

    Vinegar is one of the most underrated pantry staples. You probably have an entire shelf dedicated to different bottles, like red wine vinegar, balsamic vinegar, and apple cider vinegar. But did you know vinegar is good in more than just a salad dressing? They are great in shrubs, add life to sauces, and more. Learn how to make infused vinegar and take your flavors to a new level.

    person pouring vinegar into small pot
    Jump to:
    • Infused Vinegar 101
    • Why make infused vinegar?
    • Equipment Used
    • Ingredients
    • Vinegar
    • Instructions 
    • What Kind Of Herbs Can I Use
    • Lemon Zest Vinegar

    Infused Vinegar 101

    In case you're unfamiliar with infused vinegar, it's a type of vinegar steeped in herbs and spices. The vinegar is then strained to remove the solids and be bottled for use. You can use any type or color of vinegar, but white wine and apple cider vinegar are especially popular. Infused vinegar is great for adding flavor to your cooking and salads.

    Why make infused vinegar?

    Infused vinegar is simple to make. It's a great way to enjoy seasonal flavors long after the summer harvest. Once you start, you'll come up with your infused vinegar recipes and blends!

    Equipment Used

    • clean sterilized glass jars or bottles
    • large nonreactive bowl

    Ingredients

    vinegar and a dried flowers for infused vinegar

    Vinegar

    Apple cider vinegar is the most popular choice for infusing, as it lends itself well to various flavors and preparations. It's also the most versatile: you can use it in salad dressings, marinades and sauces and 

    White wine vinegar is another good choice if you want a bit more bite than cider vinegar provides—it has a bolder flavor profile that makes it perfect for pickling or brines.

    In addition, white distilled vinegar (sometimes called "distilled white") is ideal for pickling vegetables such as cucumbers or onions because its neutral flavor won't interfere with other ingredients' flavors.

    Instructions 

    Any type of vinegar will work as a base, although apple cider vinegar, rice vinegar, or white wine vinegar are popular.

    Add herbs, garlic, or spices to the jar, then pour in the vinegar.

    Cover with a lid or plastic wrap and let it sit at room temperature for 2 weeks, then strain out the plant matter from the liquid.

    Stored your herbal vinegar in a cool dark place. Infused vinegar will keep for up to 6 months. Infused vinegar can keep for a long time, but the flavors may fade over time.

    What Kind Of Herbs Can I Use

    There are lots of fresh-grown herbs and spices that will work well in your vinegar. The best way to create a complex flavor is by using a variety of herbs, like rosemary, oregano, thyme, and tarragon. Fresh herbs are the way to go; dried herbs just don't have the same punch!

    For maximum flavor infusion, use fresh herbs when they're in season (and if you have access to them). Dried ones will do just fine, too—just keep in mind that they will lose their potency over time, so be sure to rotate through them before losing all their flavor potential!

    • Blackberry Vinegar
    • Herbed Vinegar

    Lemon Zest Vinegar

    Lemon zest vinegar is a great way to add a little zing to your food. It's a lot like lemon juice, but it has all the flavor (and none of the acidity) you would expect from lemon juice. You can use it in salad dressings, marinades, and sauces—or just mix it into the water as a refreshing drink!

    It's also relatively simple: just slice lemons very finely with a sharp knife and put them into an airtight container with some white wine vinegar or apple cider vinegar. The longer you let them sit together at room temperature, the stronger they'll become; after about two weeks, you should have something worth using!

    For example, suppose you don't want the whole bottle at once. In that case, it will keep in the refrigerator for months if stored in an airtight container (I hold most things glass jar or bottle with an airlock system that allows carbon dioxide out while keeping oxygen away from your precious infusion!

    Infused Vinegar Recipes

    Infused vinegars are great for cooking, salad dressing, and marinades. They make great gifts and can be created with various herbs, spices, and flavorings to fit your specific taste.

    Making infused vinegar is easy, affordable, and fun. It's also a way to use ingredients you might have on hand that would otherwise go bad if not used soon enough.

    Balsamic Vinegar Pickled Onions

    Pickled onions are a staple in my home. I use them to garnish dishes, but they are especially great on salads and grain bowls. The combination of the sweet, sour, and salty flavors is just irresistible.

    Quick Pickle Pineapple and Jalapeño

    Pickling pineapple is a great way to preserve it for later use, or just to add a little kick to your favorite recipes. Though pickling pineapple sounds like it might be tricky, it's actually quite simple—and this recipe only takes about thirty minutes from start to finish!

    Rose Pickled Rhubarb

    Rhubarb is a classic springtime ingredient, and when combined with rose and star anise, it takes on a whole new, magical flavor! I love this recipe because it's so easy to whip up—and I've found that most people have the ingredients needed in their cupboards.

    Spicy Serrano Pickled Radishes

    These spicy serrano pickled radish slices fit the bill perfectly! They're crunchy and flavorful and slightly spicy in a way that makes them addictive. You will not be able to stop eating these!

    Try them on sandwiches or tacos or salads or anything where you'd like some crunchy spice.

    Violet infused White Balsamic Vinegar

    Warm Potato Salad with Spruce Vinegar

    Easy Rhubarb Vinegar Shrub

    This rhubarb vinegar shrub is a great base for a nonalcoholic drink or cocktail. Enjoy this summer vegetable in a whole new way!

    Stephanie Gravalese
    Website | + posts
    • Stephanie Gravalese
      https://slowlivingkitchen.com/author/stephanitaeats/
      Using Herbs in Cooking
    • Stephanie Gravalese
      https://slowlivingkitchen.com/author/stephanitaeats/
      How to Dry Mint
    • Stephanie Gravalese
      https://slowlivingkitchen.com/author/stephanitaeats/
      Easy Dehydrated Onions + Onion Powder
    • Stephanie Gravalese
      https://slowlivingkitchen.com/author/stephanitaeats/
      Easy Pickled Red Onions

    More Vinegar

    • How to Preserve Vegetables (20 ways)
    • How to Pickle Jalapeños
    • How to Make Drinking Vinegars
    • Rhubarb Shrub Recipe

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    Hey there, I'm Stephanie! I'm a food + beer writer, photographer and recipe developer.

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