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Herb Vinegar Recipe
|Fresh herbs||2 Cup (32 tbs), washed gently in cool water and patted dry on paper toweling (Tender Leaves / Sprigs, Tarragon, Chervil, Dill, Basil Or Thyme)|
|Cider vinegar/White wine vinegar||1 Pint (Boiling)|
Serving size: Complete recipe
Calories 104 Calories from Fat 0
% Daily Value*
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 38.7 mg1.6%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.23 g0.9%
Sugars 1.9 g
Protein 0.45 g0.9%
Vitamin A 27.1% Vitamin C 13.5%
Calcium 4.7% Iron 7.8%
*Based on a 2000 Calorie diet
Pour in vinegar and cool to room temperature.
Screw on lid and let stand in a cool spot (not refrigerator) 10 days to 2 weeks; once every day, turn jar upside down, then right side up again.
Taste vinegar after 10 days and, if strong enough, strain through several thicknesses of cheesecloth into a fresh pint jar.
If too weak, let stand the full 2 weeks.
If still too weak, strain off vinegar and bring to a boil; fill a fresh jar with freshly picked herbs, cover with boiling vinegar, and let stand a week to 10 days, turning once a day.
Strain vinegar and use for making salad dressings and sauces.