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“Select from the listed ingredients, mix-n-match to create your own flavorite! Use the freshest & highest quality ingredients you can afford--or raise them in your own garden to be sure of the very best!”
READY IN:
336hrs 20mins
SERVES:
32
YIELD:
3 -cup bottle
UNITS:
US

Ingredients Nutrition

Directions

  1. GENERAL NOTES: All vinegars are corrosive; be sure to use only glass jars; use cork, glass or plastic lids.
  2. After flavors mature, store vinegar in a cool, dark place.
  3. Vinegar will stay fresh & tasty for YEARS, depending on the ingredients used.
  4. TO MAKE HERB VINEGAR: Lightly crush herbs and peeled onion (pieces)- use a mortar & pestle or the flat side of a large knife on a cutting board. Place crushed ingredients in clean glass jar with a WIDE neck.
  5. Slowly heat vinegar until WARM; pour into jar with herbs & onions, filling jar to the top. Seal and place in SUNNY window.
  6. Let vinegar mature for 2 weeks; shake daily & taste periodically (add more spices if necessary; then allow to sit longer).
  7. When vinegar has reached desired taste, filter through cheesecloth layers; pour into clean bottle; add FRESH herbs & spices for decoration and flavor; seal.

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