Herb-Infused Garden Vinegar — FarmPal

Pickling recipe yielding 4 cups. Stores for 6 months (pantry).

Method
pickling
Yield
4 cups
Storage
6 months (pantry)
Difficulty
beginner

Ingredients

  • •4 cups white wine vinegar or apple cider vinegar (5% acidity)
  • •2 cups loosely packed fresh herbs (tarragon, basil, rosemary, or thyme)
  • •4 peeled garlic cloves (optional)
  • •1 teaspoon whole peppercorns
  • •Clean glass bottles with tight-sealing lids

Instructions

  1. 1Harvest herbs in the morning after dew dries peak essential oil concentration
  2. 2Wash herbs gently, pat completely dry (water dilutes vinegar and compromises acidity)
  3. 3Lightly bruise herbs by rolling between palms to release aromatic oils
  4. 4Place herbs, garlic, and peppercorns in clean glass bottles
  5. 5Heat vinegar to just below boiling (190°F) do not boil
  6. 6Pour hot vinegar over herbs leaving 1/2 inch headspace
  7. 7Seal tightly, store in cool dark place 2-4 weeks shake gently every few days
  8. 8Taste after 2 weeks; strain when flavor reaches desired intensity
  9. 9Strain through fine-mesh cheesecloth into clean bottles
  10. 10Add a fresh herb sprig for identification and presentation
  11. 11Use within 6 months for best flavor vinaigrettes, marinades, and deglazing