HOW TO MAKE HOMEMADE INFUSED VINEGAR

harshitabisen2002
Aug 27, 2021
2 min read

Choose your base vinegar according to your taste preference. I use grocery store quality white wine, rice wine and red wine vinegar with great results.
Match the intensity of the herbs, spices or fruits you’re going to infuse with the intensity and color of the vinegar.
White Distilled vinegar (basic kitchen vinegar) has a sharp, acidic taste that goes best with strong flavored herbs.
Apple Cider vinegar has a milder taste than white vinegar. If its amber color is not an issue, it works well with fruits and most herbs.
Use only glass containers that can be sealed well. Seal with a plastic or rubber coated lid – metal lids will corrode. Or, place a piece of parchment paper between the glass and the lid to prevent direct contact with metal.
Use only glass containers that can be sealed well. Seal with a plastic or rubber coated lid – metal lids will corrode. Or, place a piece of parchment paper between the glass and the lid to prevent direct contact with metal.
Keep your infusions in a dark, cool space.
Storing in a refrigerator will hold color and flavor a little better, but it is not necessary. You can store your finished infused vinegar in a cupboard.
Use infused vinegar within 4-6 months.
Do not make homemade infused oil to go with your homemade infused vinegar. Oil infusions can support the growth of C. botulinum bacteria which can lead to potentially fatal, botulism. At home, infused oils should only be made fresh for immediate use. They can be refrigerated safely for up to three days.
Do not use ground or powdered herbs or spices as they will make vinegar cloudy, eg. use cinnamon sticks but not cinnamon powder.