How to Make Herb-Infused Vinegar


How to Make Herb-Infused Vinegar: A Flavorful and Versatile Ingredient


Herb-infused vinegar is a delightful way to add a burst of flavor to your culinary creations. This versatile ingredient can be used in salad dressings, marinades, sauces, and even as a flavorful splash for vegetables and meats. Making your own herb-infused vinegar at home is simple and allows you to enjoy the fresh taste of your favorite herbs year-round.

In this guide, we’ll walk you through the steps to create your own herb-infused vinegar.

Ingredients and Equipment


  • Fresh herbs (such as basil, rosemary, thyme, tarragon, or a mix)
  • 2-3 cups white wine vinegar, apple cider vinegar, or white vinegar
  • Optional: Garlic cloves, peppercorns, lemon zest, or other flavorings


  • Clean, dry glass bottles or jars with tight-fitting lids
  • Funnel
  • Fine mesh strainer or cheesecloth

Step-by-Step Guide

1. Prepare the Herbs

  • Harvest Fresh Herbs: Pick fresh herbs from your garden or purchase them from a store. Ensure the herbs are free from any spots or blemishes.
  • Wash and Dry: Rinse the herbs thoroughly under cold water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel or paper towels. It’s important that the herbs are completely dry to prevent water from diluting the vinegar.

2. Prepare the Vinegar

  • Choose Your Vinegar: Select a vinegar that complements the herbs you’re using. White wine vinegar and apple cider vinegar are great choices for most herbs.
  • Warm the Vinegar: Gently heat the vinegar in a saucepan until it is warm but not boiling. This helps to release the flavors of the herbs.

3. Combine Herbs and Vinegar

  • Place Herbs in Bottle: Using a funnel, place the herbs into a clean, dry glass bottle or jar. You can also add additional flavorings like garlic cloves, peppercorns, or lemon zest.
  • Add Vinegar: Pour the warm vinegar over the herbs, ensuring they are completely submerged.
  • Seal and Cool: Seal the bottle or jar tightly and let it cool to room temperature.

4. Infuse the Vinegar

  • Storage: Store the herb-infused vinegar in a cool, dark place for 1-2 weeks to allow the flavors to develop. Shake the bottle gently every few days to help distribute the flavors.

5. Strain and Bottle

  • Strain the Vinegar: After 1-2 weeks, strain the vinegar through a fine mesh strainer or cheesecloth into a clean bowl to remove the herbs and any small particles.
  • Transfer to Bottle: Using a funnel if needed, pour the strained vinegar into a clean, dry glass bottle or jar.
  • Seal and Store: Seal the bottle tightly and store the herb-infused vinegar in a cool, dark place. It can be used immediately or stored for several months.

Tips and Usage

  • Use High-Quality Vinegar: The flavor of your infused vinegar will depend on the quality of the vinegar you use. Choose a vinegar that complements the herbs and enhances their flavors.
  • Experiment with Herbs: Feel free to experiment with different combinations of herbs and flavorings to create unique infusions. Dill, oregano, sage, and mint are all great options.
  • Safety Tip: Always ensure your herbs are completely dry before infusing to prevent the growth of bacteria.

Usage Ideas

  • Salad Dressings: Use herb-infused vinegar to make delicious and aromatic salad dressings.
  • Marinades: Incorporate it into marinades for meats, poultry, or seafood.
  • Sauces: Add a splash to sauces and gravies for extra depth of flavor.
  • Vegetables: Drizzle over roasted or steamed vegetables.
  • Cocktails: Use it as a unique ingredient in cocktails or mocktails.


Making your own herb-infused vinegar is a simple and rewarding process that brings the fresh taste of herbs into your kitchen. With just a few ingredients and steps, you can create a versatile ingredient that enhances the flavor of many dishes. Enjoy the vibrant, aromatic essence of herb-infused vinegar in your culinary creations!