What’s one of the best things about spring? Fresh herbs! And whether you have a big yard with a garden or a tiny apartment with no outdoor space at all, as long as you have a window, there is room to create an herb garden. And once you start harvesting your herbs, there are many ways to preserve those wonderful, fresh flavors so that you can savor them whenever you want.
One way to enjoy all those unique and aromatic flavors is to create your own herbed vinegars. My favorite thing to make with herbs is salad dressing, and vinegars make it even easier.
Certain vinegars pair better with particular herbs. The combinations are endless, but here are a few ideas to get you started:
- Dill and Garlic + Apple Cider Vinegar
- Ginger, Garlic and Cilantro + Red Wine Vinegar
- Parsley, Sage, Rosemary and Thyme + Sherry Vinegar
- Chives and Mustard Seeds + Malt Vinegar
- Tarragon and Chives + Champagne Vinegar
- Add herbs to your jar or bottle.
- Cover the herbs with room-temperature vinegar.
- Place the lid on the jar and store in a cool, dark place. Every few days, gently shake the jar.
- Taste the vinegar for desired flavor after one week up to two weeks.
- Strain the vinegar through cheesecloth into another clean jar or bottle.
- Cap the jar and label it.
Once the vinegar is ready, add some olive oil to make it a dressing. Use herbal vinegars to make anything you would typically make with vinegar, including salad dressings, marinades or sauces. Pour it over meats before roasting, and it’s also a great addition to barbecue sauces or sandwich spreads. Substitute it for lemon or lime juice, or for vinegar in any recipe.
Photography By Kayce McClure