Do you have a bounty of herbs in your backyard? Use them to make simple herb-infused vinegars. They're great for salad dressings and marinades and make wonderful gifts.

Source: Midwest Living

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium stainless-steel, enamel, or nonstick saucepan heat vinegar just until boiling. Place tarragon and peppercorns in a sterilized 1-pint glass jar. Add hot vinegar to jar. Cover jar tightly with a nonmetallic lid (or cover with plastic wrap and then tightly seal with a metal lid).

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Mint Vinegar:

Use 2 cups white vinegar instead of wine vinegar; omit tarragon and peppercorns. In a medium stainless-steel, enamel, or nonstick saucepan heat vinegar just until boiling. In a sterilized 1-pint glass jar place 1 large bunch fresh mint and 2 tablespoons sugar. Add hot vinegar to jar. Cover jar tightly with a nonmetallic lid (or cover with plastic wrap and then tightly seal with a metal lid). Per tablespoon: 10 calories, 0 g total fat, (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 3 g carbohydrates, 0 g protein, 0 mg calcium

Mixed Herb Vinegar:

Use 2 cups apple cider vinegar instead of wine vinegar; omit tarragon and peppercorns. In a medium stainless-steel, enamel, or nonstick saucepan heat vinegar just until boiling. In a sterilized 1-pint glass jar place 6 sprigs fresh thyme, 1 sprig fresh rosemary, and 1 strip lemon peel. Add hot vinegar to jar. Cover jar tightly with a nonmetallic lid (or cover with plastic wrap and then tightly seal with a metal lid).Per tablespoon: 5 calories, 0 g total fat, (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 2 g carbohydrates, 0 g protein, 4 mg calcium

Nutrition Facts

4 calories; carbohydrates 1g; calcium 10.1mg.
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