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.
Servings 24
Calories 4kcal
Ingredients
- 1 ½ cup white wine vinegar
- 2 ½ cup sage blossoms
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: 1tablespoon | Calories: 4kcal | Carbohydrates: 1g
