Herb vinegars are easy to make and provide a delicious alternative to the traditional varieties such as malt, white, and apple cider vinegars. Tarragon, dill, thyme, basil or mint can all be used to make herb vinegar that will add flavour to particular dishes. Dill and thyme vinegar goes very well with fish, mint with lamb, basil with Mediterranean dishes and cucumber salads, and tarragon with fish, chicken, green vegetables, and mayonnaise.
To make herb vinegar, put sprigs of herb into glass jars and cover with white wine vinegar. Leave to sit for several days then strain through a fine filter (paper coffee filters are ideal) into bottles and cap with a screw on lid or if using corks make sure they fit tightly. If you want a stronger flavour, repeat the process with fresh sprigs of herb.
Homemade herb vinegars should last from 2 to 4 months.
Proprietor, author, and tutor of The Home Herbalist Online Course.