Herbal Vinegar Infusions — FarmPal

Pickling recipe yielding 1 quart. Stores for 6-12 months.

Method
pickling
Yield
1 quart
Storage
6-12 months
Difficulty
beginner

Ingredients

  • •2 cups fresh herbs (tarragon, basil, rosemary, or garlic)
  • •4 cups white wine vinegar or apple cider vinegar
  • •Optional: whole peppercorns, chili flakes, citrus peel

Instructions

  1. 1Wash and thoroughly dry fresh herbs
  2. 2Bruise herbs slightly to release oils
  3. 3Pack herbs into clean glass bottles or jars
  4. 4Heat vinegar to just below boiling (180°F)
  5. 5Pour hot vinegar over herbs
  6. 6Seal with non-reactive lid (vinegar corrodes metal)
  7. 7Store in cool, dark place 2-4 weeks
  8. 8Shake gently every few days
  9. 9Strain through cheesecloth into clean bottles
  10. 10Add fresh herb sprig for identification and beauty