Flavored Vinegars

Flavored vinegars can be used in a variety of ways. Use them to prepare your own salad dressings and vinaigrettes. Create some as a special hostess gift. While they are easy to make, use caution to produce a safe product by following guidelines from the National Center for Home Food Preservation.

Remember

• Sterilize containers and equipment.
• Harvest herbs in the morning.
• Harvest herbs before they flower.
• Dip herbs in a sanitizing solution of one (1) teaspoon unscented, household chlorine bleach in 6 cups water, then rinse and pat dry.
• Match the vinegar to the flavor.
  -- White vinegar is clear but astringent.
  --  Cider vinegar has a mild flavor but the color may overpower light colored herbs.
  --  Wine and rice vinegar provides an excellent medium for bacterial growth; keep refrigerated and use quickly.
• Fruit vinegars may be combined with herbs or spices.
• Dried herbs may be used when fresh herbs are not available.
• Fruits and herbs may be crushed or bruised to assist in flavor development.
• Avoid using the thick white underside of lemon or orange peel which is bitter.
• Avoid boiling the vinegar.
• Avoid heating the flavoring ingredients in the hot vinegar; instead pour the heated vinegar over the flavoring ingredients in jars.  Heating herbs in the vinegar causes more wilting.
• Store flavored vinegar in the refrigerator for best retention of flavor and freshness.

Caution

• If mold, bubbling, cloudiness, or sliminess develops, throw the flavored vinegar away without using or tasting.
• Clear or softly colored vinegars displayed in a pretty decanter with a sprig of herbs make a lovely window decoration only. Vinegars displayed on the windowsill or shelf for more than a few weeks should be considered a permanent decoration and not used in foods.
• Do not follow these directions for making flavored oils.  Flavored oils are not shelf stable.  Flavored oils should be refrigerated and used within three or four days.

Looking for recipes for flavored vinegars? Flavored Vinegars and Oils, from the Colorado State University Extension, has instructions and recipes for safely making flavored vinegars at home. 

References

Andress, E. L.& Harrison, J.A. (2011, June). Flavored Vinegars. National Center for Home Food Preservation. University of Georgia.

Grubb, D., Shackelton, E., & Bunning, M. (2021, January). Flavored Vinegars and Oils. (9.340) Colorado State University Extension.