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Herb Vinegar

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Herb Vinegar
  • Prep 10 min
  • Total 240 hr 10 min
  • Servings 32
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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.
Updated Aug 4, 2010

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute 2 cups berries, crushed, for the herb.
  • tip 2
    Substitute 6 cloves garlic, cut in half, for the herb.
  • tip 3
    Substitute peel from 2 lemons for the herb.

Nutrition

0 Calories, 0g Total Fat, 0g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
0
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
0mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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