Once you make a simple herbal infused vinegar for salads and veggies, you can begin to experiment with different herbs, fruits and vinegars to make a wide variety of infusions for your favorite recipes. This simple vinegar can be combined with a touch of olive oil for a flavorful and healthy way to top a salad.
Instructions
1. Use a sterilized 16-oz. glass bottle or jar for making and storing your herbal infused vinegar. You can use a decorative bottle if you like, or simply recycle a jar or bottle you already have. Make sure that the bottle has a tight fitting metal lid.
2. Place the glass bottle or jar and it's lid in a pot of water and bring to a boil. Allow the jar to boil in the water for a few minutes and then turn off the heat. Allow the water to cool slightly and then carefully remove the jar and lid and leave upside-down to drain.
3. Set a funnel in the mouth of the bottle or jar and measure in the dried basil, dried oregano and dried thyme. Fill the jar to about 1 inch from the top with apple cider vinegar and seal tightly with the lid.
4. Allow your vinegar to infuse for about 2 weeks in a cool, dark location. After 2 weeks, strain the herbs from the vinegar several times with a fine piece of cheesecloth. Make sure that all of the equipment you use to strain the vinegar has been thoroughly sterilized.
5. Store your vinegar in the refrigerator for about 4 weeks to ensure flavor and quality. Mix equal parts of vinegar and olive oil to top salads, or simply splash on fresh or cooked vegetables.
Tags: about weeks, glass bottle, herbal infused, herbal infused vinegar, infused vinegar
