Flavored Vinegars

I love making my own salad dressings, however, I hate the price on specialty flavored vinegars. Last summer, I decided to tackle this problem with one hand holding a gallon of white vinegar and a fistful of fresh herbs. It's a fun project and a great way to enjoy your summer harvest throughout the winter. I started modestly and made a pint of garlic-oregano vinegar (pictured below) and a pint of purple basil-nasturtium vinegar.


As for any canning project start out with hot sterilized jars, lids and bands. Next, I fill my jar 3/4 of the way with my washed fresh herbs and then fill the rest of the way with boiling vinegar. I screw on my lid and band tightly and allow it to seal and coll completely. Allow the vinegar to steep for atleast 10 days before using it. The last step is to strain it before you begin to enjoy it. The flavored vinegar is great for marinades, salad dressings, and sauces.

Herbs and Edible flowers are always great additions to any vinegar. Get creative and see what you have growing that you can add. See how we used it for a marinade here.

Check out other frugal and nourishing recipes here!