Infused vinegars are vinegars flavored with herbs, spices or fruits which ad a depth of flavor to salad dressings, marinades and other dishes. You can also use infused vinegars as a pickling agent to create delicately flavored ceviches with meats, tofu, fish or seafood. You can find infused vinegar at specialty food stores and in the condiment aisle of some mainstream grocery stores. You can also make your own in a crock pot.
Step 1
Fill the 2 qt. pot with water and bring the water to a boil. Dip the mason jar and lid in the boiling water for 10 minutes. Set them face down on a clean towel to dry.
Step 2
Clean the interior of the crock pot with hot, soapy water. Rinse the interior and dry it with a clean towel.
Step 3
Mix 1 tsp. of household bleach and six cups of cold water together in a large bowl. Swirl the herbs in the bleach mixture. Rinse for several minutes under a strong stream of cold tap water.
Step 4
Put three or more sprigs of fresh herbs in a plastic bag and crush them with a rolling pin to express the oils. If you are using garlic, use at least three cloves. The more you use, the stronger the infusion will be.
Step 5
Pour 1 pint of high-quality vinegar over the herbs crock pot. Stir the pot with a wooden spoon.
Step 6
Turn the crock pot to its lowest setting and let the herbs steep until you can smell them in the air. The smell of the herbs will become stronger as they infuse the vinegar.
Step 7
Turn off the crock pot and allow the vinegar to cool. Remove the herbs. Pour the vinegar into the mason jar. Cover the jar and store it in the refrigerator.
Tips and Warnings
- Use a single herb or a blend of herbs, such as rosemary, basil and garlic. For dried spices, such as black pepper, cloves or cinnamon, use whole spices instead of ground. Crush them with a rolling pin in a plastic bag.
Things You'll Need
- 2 qt. pot
- Clean mason 1 qt. Mason jar with lid
- Clean towels
- Household bleach, optional
- Water, optional
- Large bowl
- Fresh herbs
- Plastic bag
- Rolling pin
- High-quality white, wine or cider vinegar
- Wooden spoon
- Crock pot
References
- Colorado State University Extension: Flavored Vinegars and Oils; P. Kendall et. al; 2006
- What’s Cooking America: Ethel’s guidelines for Making Herb Vinegar; Alleta Houston; 2001
- “Making & Using Flavored Vinegars”; Glenn Andrews; 1990
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