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How to Make Herb Infused Vinegars

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Herb Infused Vinegars: Sage Blossom Vinegar

My vegetable garden this year isn’t as happy as it was last year. The hubby and I are not sure what went wrong, but we are sad that we will not have hundreds of tomatoes as we did the summer before. Sniff. Sniff. But, my herbs are happily growing and blooming. I was excited about my abundant chive blossoms that I posted a picture of them on my facebook page. One of my readers told me to make Chive Blossom Vinegar. And that’s when I began to learn more about how to make herb infused vinegars.

Chives & blossoms

I started with David Liete’s recipe here and quickly realized that although I had a lot of chive blossoms in my garden, I didn’t have THAT many to make a big jar of herb infused vinegar. I had enough for a small spice jar. So, back to the garden I went.

My sage plant has grown to a monstrous size, and this year we have gobs and gobs of blossoms on it. So, why not make Sage Blossom Vinegar?

Sage Blossoms

The first step of making herb infused vinegars, whether with herbs or the blossoms, is to pluck them and rinse them with cold water. You don’t want any dirt or critters in your vinegar, do you?

You warm up your white wine vinegar, but do not boil it. You want a slow infusion of the blossoms into the vinegar, not a hard shock to completely destroy them.

Strain your herbs and fill your jar with as many blossoms as you can, then pour the warm vinegar in until your jar is full. You will need to push down the blossoms as they float to the top so they can soak up the vinegar.

Herb Infused Vinegars: Sage Blossom Vinegar

After your vinegar has cooled, seal the lid and wait about two weeks. Strain and discard the sad looking blossoms and enjoy your beautiful new herb infused vinegar. The very first picture at the top of this post shows you the glorious fuchsia color the vinegar transforms into after the two week wait.

Herb Infused Vinegars: Chive Blossom Vinegar

This is my chive blossom vinegar and it produced a gorgeous rosé color. I wish I had more blossoms so I could have made a larger batch of the chive infused vinegar.

I used whatever white wine vinegar I had in my cabinet. But, the general thought process is that you should choose a high quality white wine, champagne or cider vinegar for herb infused vinegars for optimal flavor. You can bet that I will be hunting down more vinegar to use in my next batch!

You can find the full directions for Sage Blossom Vinegar here.

How is your summer garden going?

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26 Responses to How to Make Herb Infused Vinegars

  1. Eha at #

    What a wonderful lesson, Laura! I have bought herb vinegras, but never made them. Come on summer, this year I’ll try! And those photos are absolutely exquisite :) ! A symphony in pastels!

  2. Vinegars are wonderful – I can’t get enough. Great idea to go with sage blossoms! I’m currently growing lemon thyme, oregano, basil, mint and rosemary. We also have an abundance of sage in our community garden.

    • Laura at #

      I am definitely in the gardening mood in the spring and summer months! And I love my herb garden, too!

  3. I need to try these with my herbs! I’ve heard it’s going to be a late and low-yield season for tomatoes with makes me sad… :(. I have 4 potted plants and the Early Girls are just starting to ripen!

    • Laura at #

      So I’m not the only one? Whew! We have had to throw out two plants so far. So very VERY sad!

  4. Totally impressive! I’m not very creative cook and didn’t even think of this “herb-infused” vinegar. Sounds so lovely~~~~! Great for gift too. It’s like science experiment and it was fun watching how you made this.

    • Laura at #

      I know, right? I didn’t think the purple flowers would turn the vinegar magenta!

  5. I have 4 chive blossoms and have never had my sage bloom…Cool weather isn’t so hot for tomatoes but my herbs are doing OK. Think how great this would be to give as a hostess gift, as opposed to a bottle of wine. Stunning shots…

    • Laura at #

      You can use the herbs too, but then it wouldn’t turn into this lovely color.

  6. What pretty pictures – love them! And what a great way to use up extra herbs. I would make this just to get the gorgeous flower-filled jars to put on my shelves.

    • Laura at #

      ha! ha! I agree! And it’s vinegar, so it will naturally last a long time!

  7. kathy at #

    Beautiful photos Laura. No gardening for me for several years now. I just don’t have the time since having to tend to Dad. I miss it.

    I made garlic and basil vinegar some years ago and it was real flavorful. Recently I bought some pomegranate infused red wine vinegar in the grocery store but didn’t find it tasted any different. Very disappointing.

  8. Sean at #

    I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

    • Laura at #

      Thanks! Will do it!

  9. Kimm at #

    Hey Laura,
    Thanks for the recipe you sent me! I made the chive blosson vinegar a week or so ago and just used it to make a delish mayo free red potato salad with the redskin potatoes from our garden. It was yummy and so pretty and pink ;-)

  10. Laura Hunter at #

    I feel your pain, we have had terrible weather this year in England and my garden has suffered terribly as a result. I love the idea of making vinegar infusions. I am off elderflower picking this afternoon to make some elderflower cordial and I think I might also see how it tastes as a vinegar. Thanks for the inspiration.

  11. Why not make sage blossom vinegar? I also have sage blooming profusely. You have inspired me. GREG

    • Laura at #

      For me to inspire you Greg, is a true honor!

  12. Like everyone else, I’ve bought infused vinegars but have never made my own. I can’t wait to try this.

  13. Miya at #

    This looks lovely! What will you use it for?

    If you’re interested in more ways to use sage blossoms, click on over to my blog for sage blossom simple syrup (for seltzers and cocktails) and sage blossom jelly!

    I think it’s the acid that keeps the pink of the blossoms, I had the same experience with lemon juice.

    • Laura at #

      You can use the vinegar as you would normally, in a vinaigrette with salad and vegetables!

  14. I love herb infused vinegars. But I’ve never tried making them. So simple! Definitely on my to do list. Thank you.

  15. Yummy!
    Looks delicious.

  16. Laura, your herbs are beautiful..and your photography is stunning…
    My herbs are also doing well. and I’m going into my garden to pick my favs for your vinegar ideas!

  17. Rosa at #

    A great idea! More exciting than the usual boring vinegar…

    Cheers,

    Rosa

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