How to Make Herb Infused Vinegars

Herb infused vinegars are easy to make and can turn your salad into a show piece. This post features Sage Blossom and Chive Blossom Vinegar.

When I first moved out on my own, I was excited to have a cute patio that I quickly filled up with plants. I dreamed about having my own yard and garden full of homegrown vegetables and herbs.

My first harvest with my new home veggie garden was a surprising success. It must have been beginners luck because I didn’t have much success in the following years!

I may not get bushels and bushels of fresh tomatoes, but I have oodles of fresh herbs growing all year long. I have kinds of herbs: basil, oregano, thyme, tarragon, mint, parsley and sage.

There is something about a sprinkling of fresh herbs to finish off a meal and really bring a meal to life. Did you know that herb blossoms are also edible?

Laura says :

Why this recipe works

• Customize it: You can infuse vinegars with any kind of herbs and blossoms, so use whatever you have growing in your garden.
• Easy peasy: It is super easy to make your own flavored vinegars. No fancy equipment required!
• Flavorful: Herbs and blossoms add a hint of flavor to the vinegars. You can enhance the flavor by adding other elements like seeds and spices.
• Color: Herb blossoms give your infusions a beautiful color too!
• How to use: You can use your gorgeous flavored vinegars as you would any vinegars. I prefer to use them to brighten up my salads and veggies.

Ingredients needed

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• Herb blossoms: You can use any variety of herb blossoms like chive, sage, rosemary and basil.
• Vinegar: Choose a high quality white wine vinegar. I prefer the light flavor of champagne and sherry vinegar, but note that colored vinegars will affect the final color of you infusion.

Step by step directions

1. Clean the blooms. Pluck the flowers off the stem and rinse them with cold water. You don’t want any dirt or critters in your vinegar, do you? Give them a good shake dry so the water does not dilute your vinegar.
2. Heat the vinegar. Slowly warm up your 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.
3. Infuse the vinegar. 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.
4. Wait. 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.

Expert tips and recipe FAQs

Every flower will have a different final flavor and color of your infused vinegar. My chive blossom vinegar produced a gorgeous rosé color. My sage blossoms produced a deeper magenta color.

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How to Make Herb Infused Vinegars

Laura Bashar | Family Spice

Herb infused vinegars are easy to make and can turn your salad into a show piece. This post features Sage Blossom and Chive Blossom Vinegar.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Additional Time 14 days d

Total Time 14 days d 13 minutes mins

Course Condiments and Sauces

Cuisine American

Servings 24

Calories 4 kcal

Ingredients

  

1x2x3x

• 1 ½ cup white wine vinegar
• 2 ½ cup sage blossoms

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Instructions

 

• In a small saucepan over low heat, warm vinegar.
• Wash sage blossoms in a bowl of cold water to remove any dirt and bugs. When cleaned, place blossoms in a colander and shake off excess water.
• Fill a pint-sized jar with the blossoms and pour enough of the warm vinegar into the jar just to submerge the blossoms. You will need to use a spoon to push the blossoms floating to the top down into the warmed vinegar.
• Let the vinegar cool completely before sealing the jar. If you have a metal lid, place a square of parchment paper over the opening of the jar and screw on the top. This will prevent the acid from the vinegar to erode the lid of your jar.
• Place jar in a cool dark place for at least two weeks to produce a vinegar with a strong sage flavor. When you are happy with the strength of your herbal blossom vinegar, strain and discard the blossoms.

Notes

Yield: 1 ½ cups

Cooking Tips: Try with other herb blossoms, like chive, garlic and basil. Try using champagne or cider vinegar, too.

Serving Suggestions: Serve with your favorite salad and vegetables.

To Store: Once strained, your infused vinegars will last indefinitely if kept in a cool dark cabinet.

Nutrition

Serving: 1tablespoonCalories: 4kcalCarbohydrates: 1g

Keyword herb infused vinegar, infused vinegar

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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