Herb Vinegar

Herb Vinegar

Flavored vinegars can add distinctive taste to your favorite recipes. Making them yourself not only gives satisfaction but also can be less costly than buying them.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

 

About 2 cups vinegar

2
cups white wine vinegar or white vinegar
1/2
cup firmly packed fresh herb leaves (such as basil, chives, dill weed, mint, oregano, rosemary or tarragon)
  1. In tightly covered glass jar or bottle, shake vinegar and herb leaves. Let stand in cool, dry place 10 days.
  2. Strain vinegar; discard herbs. Place 1 sprig of fresh herb in jar to identify flavor if desired. Store covered at room temperature up to 6 months.
Makes About 2 cups vinegar
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Berry Vinegar:
Substitute 2 cups berries, crushed, for the herb.
Garlic Vinegar:
Substitute 6 cloves garlic, cut in half, for the herb.
Lemon Vinegar:
Substitute peel from 2 lemons for the herb.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 0
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.