How to Make Infused Vinegar

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  • Clean, dry bottles with caps
  • Vinegar (white wine, red wine, or apple cider), must be at least 5% acidity
  • Flavoring ingredients: fresh or dried herbs, fresh or dried berries, dried chili peppers, garlic
  • Wooden skewer or chopstick
  • Funnel


If using fresh herbs or berries, wash and dry completely before using.
Place flavoring ingredients in bottle. If necessary, use skewer or chopstick to push ingredients into bottle.
Fill bottle with vinegar, covering ingredients completely.
Can be used right away, but flavor develops more as vinegar sits.
Store at room temperature for 2-3 weeks, or refrigerated for 6-8 months.
As you use the vinegar, remove any ingredients that stick out above vinegar level.
Gift giving tips: For the prettiest gifts, make a large batch of vinegar in a plastic container, refrigerate for 2 weeks to infuse flavor, then strain and pour into bottles, with a small amount of the flavoring ingredient to decorate (such as 1-2 sprigs of herbs or 4-5 berries). Combine with a nice bottle of olive oil for a lovely hostess gift!

This technique is intended for vinegars only – not oils. Infused oils must be refrigerated and used quickly to avoid botulism contamination.
Recipe from Central Market Mill Creek - Culinary Resource Center
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