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How to Make Herb Vinegar

Updated on June 1, 2013
Photo by Libby A. Baker
Photo by Libby A. Baker

fruit and herb vinegars

Vinegar, what would fish and chips be without malt vinegar, for example. The word vinegar comes from the French vin aigre which means sour wine. Vinegar can be made form cider, malt or rice wine.

Cider vinegar is made from cider or apple pulp and has a strong, sharp flavour. Cider vinegar is great for making fruit pickles, for example.

Malt vinegar is made from malted barley and is used most often as pickling vinegar for onions and other vegetables. It can also be used for making sauces and chutneys.

Rice vinegar, common to Asian cuisines and is made from sourced and fermented rice wines.

Herb Vinegar:


2 oz herbs your choice

2 cups white or red wine vinegar*


Place herbs in a glass jar, clean, with a clamp top lid.

Bring vinegar to a boil

Pour over herbs.

Seal and leave to infuse (about 2 weeks)

Shake now and then.

To store, strain the vinegar into a clean jar or bottle and seal with a cork.

The possibilities for making herb-flavoured vinegars are vast. *You can use either red or white wine vinegar and fresh, ripe fruit or fresh, undamaged herbs and create a wide variety of flavours.

The vinegar should be gently heated before steeping.

If you decide to make a fruit vinegar you can use frozen fruit but do not used canned fruit in syrup. Fruit vinegar works best with any soft fruit and white wine vinegar. The white wine vinegar allows the colour of the fruit to show.

Raspberry vinegar;


1 lb raspberries

5 cups white wine vinegar

1 tbsp sugar or (honey)


Place raspberries into a sterilized jar that has an airtight seal add vinegar

Seal and let steep, shaking occasionally.

Strain raspberries and vinegar into a saucepan.

Press to extract flavour.

Place mixture on low heat

Let simmer ten (10) minutes

Transfer to sterilized jars.

You can add fresh berries to improve presentation.

Flavoured vinegar is best stored in a dark cool place such as a cellar. The low storage temperature is important to not only preserve the flavour but to prevent fermentation. If you vinegar should ferment it has gone beyond human use.


Submit a Comment
  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    13 years ago from New Brunswick

    Thanks for stopping by, I plan to make some mint vinegar this weekend.

  • profile image


    13 years ago

    I like making herb vinegar and your hub gave me more ideas to make more. Thanks

  • Angela Harris profile image

    Angela Harris 

    13 years ago from Around the USA

    I love malt vinegar. I wanted to make herb vinegars as Christmas presents, but didn't have time. I'm keeping your Hub in mind when I get the time to try my luck at homemade vinegars. Thanks!


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