Here's How: Herbal Vinegar

Herbal Vinegars are a wonderful addition to any home. If you've had Fire Cider before, you've had a herbal vinegar. Most noted for their ability to delightful ability to enhance flavors in food, they can also be used (diluted) for scalp, skin and hair care. Vinegar extracts minerals from herbs, fruits and foods, boosting the nutritional and medicinal value. They are super easy to make and the sky is the limit when it comes to making interesting flavors. 

The Menstruum-Raw Apple Cider Vinegar

*You can choose from a variety of vinegars. I mostly use raw, unfiltered ACV for its medicinal healing properties. 

 

Ratio

3/4 Chopped Fresh herbs or fruits

1/4 Crushed Dried herbs, fruits or spices

 

Ingredient options

*You decide!

Basil, tarragon, garlic, mint, rosemary, sage, parsley, ginger, chives, thyme, lavender, lemon balm, black pepper, horseradish, lemon verbena, rose, chamomile 

Lemon peel, apricots, cherries, orange peel, berries, pomegranates, figs, citrus, 

 

Steep time

For a quick nutritive vinegar you can steep for a few days once the flavor is to your satisfaction. For a medicinal herbal vinegar, shoot for 3-4 weeks, occasionally shaking every few days and making sure the herbs are covered by vinegar. 

 

Supplies

Clean Glass jars

Non reactive lids (plastic or cork preferred).

*If using metal, you will need to put 2 sheets of wax paperer the mouth of the jar before closing as the vinegar will eat through the metal lid. 

Funnel for decanting 

Muslin/cheese cloths

 

Instructions

Prepare ingredients noting amounts for fresh vs dried. Pour vinegar of choice over herbs, making sure vinegar covers herbs by a couple of inches. Put on lid (note directions if using a metal lid) and store in a cool dry place for a few days up to a month. Shake every few days and check to see if more vinegar is needed. This happens with fresh herbs as they soak up the vinegar sometimes. 

To strain, place funnel into a clean jar and lay muslin/cheesecloth over the funnel. Pour the infused vinegar through the funnel letting it strain through. Discard ingredients into the compost. Using cork/plastic lid, close and store vinegar away from heat and light for up to one year. 

 

Make it an Oxymel- add some honey! 

After decanting you can add a little honey for the best salad dressing ever. Note adding honey can shorten the shelf life and you want to store in the fridge. You can add as little as you like to flavor or up to 30-50% for a medicinal oxymel tincture. Store in the fridge for a few months. 

 

 


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