How to Make Herbal Vinegar (plus an irresistible chive blossom vinegar recipe)

Want to learn how to make a herbal vinegar? I have everything you need to know.

I’ve been making chive blossom vinegar for years. With several garden beds full of chives, I couldn’t imagine anything better to make with my garden bounty.

But this is nothing like the herbal vinegar you may have purchased from a grocery or specialty store!

Take a look at that vibrant colour…

Wow, right? And the flavour is just as unexpected and delicious!

Chive blossom vinegar is a herbal vinegar with a chive/onion flavour. It goes well with everything you might dare to put it on. And it’s beautiful to boot!

I hoard it through the winter as if it were worth a million dollars. To me, it is.

Truth be told, the only thing I ever regret is making only one batch.

Don’t make the same mistake as me!

How to Make Herbal Vinegar

Making a herbal vinegar is super simple.

First, choose your vinegar. White wine, apple cider, rice vinegar, or champagne vinegar all work well. They allow the herbal flavours to shine. Do not use plain white distilled vinegar; save that for cleaning and disinfecting your kitchen counters.

Next, prep your herbs. Choose combinations that work well together. If you would use them in a meal or a dish together, they will probably work well here. Wash your fresh herbs thoroughly and pat them dry. You can also use dried herbs, but they might not have the same depth of flavour that fresh herbs too.

Once you have your ingredients ready, infuse them. Place your herbs and any other ingredients (fruits, zest, spices) in a clean glass jar. Pour vinegar over the herbs until they’re fully submerged.

Then, you wait. Patiently. Seal the jar and let it sit in a cool, dark place for 1-2 weeks, shaking gently every few days.

Once your herbal vinegar has infused, strain the vinegar. Use a clean jar or bottle. Store in the fridge for up to 6 months.

You’ll be blown away by how incredibly complex the flavour of homemade herbal vinegar is!

In addition to the simple process above, I also love to make herbal vinegar through a sun infusion method. This is great in spring or summer when the sun is out more often. And it’s a lot faster than waiting weeks for your herbal vinegar to be ready! In fact, this method ensures you can use your herbal vinegar within a day.

How to make this chive blossom vinegar recipe (sun infusion method):

1. Simply fill a sterilized mason or another jar with as many chive blossoms as you can spare. Add enough vinegar to completely submerge the blossoms. They should be fully saturated. The vinegar should start turning pink immediately, which is fun!
2. I like to set my jar(s) outside on a sunny day for a few hours. This really infuses the flavour.
3. Bring the jars inside and let them chill. You can either use the vinegar right after straining or let it steep further. You’ll know it’s ready when you take the lid off, and it smells strongly of chives.
4. Strain everything with a very fine mesh strainer to capture any stray bits from disintegrated blossoms or loose bits.
5. Decant into a pretty bottle and enjoy! I store mine in the fridge.

You can use herbal vinegars like this on salads. Just mix with 2-3 parts olive or other oil to make a superb salad dressing.

The flavour adds a je ne sais quoi to everything it touches.

Herbal Vinegar Ideas and Combinations

Are chives out of season right now where you live? Try a red onion! I heat up the vinegar on the stove and then toss a sliced red onion in to infuse. Pretty pink like the chives, but a great winter option. So good.

Here are some more ideas for making herbal vinegar:

• Rosemary and Thyme: Perfect for Mediterranean-inspired dishes. This combination pairs well with olive oil for salad dressings and marinades.
• Rose and Hibiscus: Adds a floral, slightly fruity note that pairs well in cocktails or drizzled over fruit salads.
• Elderflower and Mint: Elderflower has a subtle, sweet flavour that blends nicely with mint. This vinegar is wonderful in spritzers or with berries.
• Dill and Mustard Seed: Use fresh dill and yellow mustard seeds for a sharp, tangy flavour that’s perfect for pickling or adding to potato salads.
• Basil, Lemon Zest and Garlic: A summer-inspired mix, great for marinades and pasta dishes.
• Thyme, Black Pepper and Orange Peel: This blend has a subtle sweetness and depth, fantastic for winter marinades or as a splash in soups.
• Raspberry and Tarragon: Fresh raspberries with tarragon create a lovely vinegar with a slight sweetness and licorice undertone, great for vinaigrettes.
• Blackberry and Sage: A dark, rich vinegar that’s wonderful in hearty dishes or drizzled over roasted vegetables.

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What are some ways to use flavoured herbal vinegars?

A herbal herbal can turn:

• a basic homemade mayonnaise into something to write home about;
• a zippiness to bean spreads, hummus and sauces of all kinds; or,
• some unexpected attitude to grilled vegetables.

Try making an infused herbal vinegar and if you’re feeling exceptionally generous, you can also give some away.

Have you ever made a herbal vinegar? What was your favourite way to use it?

Life is a plate… eat up!

Ashleigh

Looking for more ways to use herbs in everyday life? Check out my top 6 Top Herbal Teas for Health for more ideas.