Gifts from the Kitchen – Infused Vinegar
Decorative bottles of infused vinegar make excellent gifts from the kitchen and are a great way to use fresh garden herbs.
Chive infused white wine vinegar has become one of my new favourites. Perfect way to use all those gorgeous chive blossoms in late spring.
Choose Your Favourite Combinations
You can infuse vinegar with just about any combination of herbs, fruits, veggies and spices that you can think of. Consider combinations like basil & oregano, garlic and rosemary, lemon and dill, apple and cinnamon (sticks not powder), lemon and blueberry, raspberry and mint, and so on. Just follow the basic process, ratios and hints provided in this post. Below are five specific recipes for Chive Blossom, Cranberry Orange, Hot Pepper, Lemon & Tarragon and Garlic & Herb Infused Vinegar.
General Process for Infused Vinegar
1. Wash and clean jars well with hot soapy water and rinse. For extra precaution sterilize jars.
2. Wash and dry herbs and fruits. Remove as much water as possible.
3. Place herbs, spices or fruits in jar.
4. Heat vinegar to just below boiling, the heated vinegar will draw out the flavour in herbs and spices.
5. Pour vinegar on top of herbs.
6. Seal jar and store in cool, dark place for 1-4 weeks, shaking occasionally. *
7. Taste vinegar throughout the process. Try once a week starting on the 7th day. Pour a bit of vinegar on a piece of bread – how does it taste? **
8. When you’ve reached the desired flavour, strain out herbs using strainer, coffee filter or cheese cloth.
9. Pour vinegar into clean bottles.
10. If you wish, add fresh pieces of washed and dried herbs or fruit for decorative purposes. Seal well.
11. Label and decorate providing suggestions for use.
NOTES
* Length of time varies with the intensity of the ingredients – garlic, chives and other intensely flavored ingredients will take less time than fruit or mild herbs.
** If the flavor is too potent, dilute with a little more of the base vinegar and strain.
** If the flavor is not strong enough, infuse a little longer.
General Ratios for Infused Vinegar
Mixing your infusions is an art, not an exact science. Experiment, be creative and have fun. Here are some general ratios to get you started:
- 1 cup or 3 to 4 sprigs of fresh herbs to 2 cups vinegar
- 1/2 cup of dried herbs to 2 cups vinegar
- peel strips of one lemon, lime or orange to 2 cups vinegar
- 1 cup of fruit to 2 cups of vinegar
- 2-4 tablespoons of spices/seeds to 2 cups vinegar
- use garlic, shallots, hot peppers etc. according to personal preference
Tips for Homemade Infused Vinegar
- Choose your base vinegar according to your taste preference. I use grocery store quality white wine, rice wine and red wine vinegar with great results.
- Match the intensity of the herbs, spices or fruits you’re going to infuse with the intensity and colour of the vinegar.
- White Distilled vinegar (basic kitchen vinegar) has a sharp, acidic taste that goes best with strong flavoured herbs.
- Apple Cider vinegar has a milder taste than white vinegar. If its amber colour is not an issue, it works well with fruits and most herbs.
- Rice vinegar is clear with a mild, almost sweet taste ideal for fruit or mild herbs and spices.
- White wine or Champagne vinegar is mild and great for fruits and mild herbs.
- Red wine vinegar has a robust flavour and dark red colour great for strong herbs and spices, but not great for displaying whatever is inside.
- Cleanliness and food safety do matter. The acidity in vinegar makes homemade infused vinegar a safe preserve to give as gifts – provided basic cleanliness and food handling steps are followed. If there is any sign of bubbling, mold, slime, cloudiness or discoloring – the vinegar should not be used. To be safe follow the guidelines from the National Centre of Food Preservation.
- Use only glass containers that can be sealed well. Seal with a plastic or rubber coated lid – metal lids will corrode. Or, place a piece of parchment paper between the glass and the lid to prevent direct contact with metal.
- Keep your infusions in a dark, cool space.
- Storing in a refrigerator will hold color and flavor a little better, but it is not necessary. You can store your finished infused vinegar in a cupboard.
- Use infused vinegar within 4-6 months.
- Do not make homemade infused oil to go with your homemade infused vinegar. Oil infusions can support the growth of C. botulinum bacteria which can lead to potentially fatal, botulism. At home, infused oils should only be made fresh for immediate use. They can be refrigerated safely for up to three days.
- Do not use aluminum pots or utensils to prepare vinegar as they might create off flavours.
- Do not use ground or powdered herbs or spices as they will make vinegar cloudy, eg. use cinnamon sticks but not cinnamon powder.
How to Use Infused Vinegar
You may be wondering what exactly you’re suppose to do with infused vinegars once you have them. Try them in:
- homemade vinaigrette or salad dressings
- marinades
- sauces and condiments (sweet & sour sauce, bbq sauce, mustard, etc.)
- oil and vinegar dips for bread
- Shrubs or other trendy vinegar beverages
Five Unique Infused Vinegar Recipes
Chive Blossom Infused Vinegar
Ingredients
- 1 cup chive blossom heads
- 1 cup white wine vinegar
Instructions
- Wash chive blossoms in several rinses of cold water to remove any debris or tiny insects. You may need to let them soak for 15-30 min in a solution of salt and water (2 Tbsp salt to 4 cups water). Strain and pat dry to remove as much water as possible.
- Stuff jar full of blossoms.
- Heat vinegar in pot until just before boiling (boiling will ruin blossoms). Pour over chive blossoms. Stir blossoms to remove any trapped air and top with more vinegar.
- Once cool, cap tightly, shake and leave in a cool, dark place for 1 week.
- Sample vinegar for flavour. For more intense flavour, allow it to infuse for another 3-5 days. If satisfied, prepare to strain.
- Strain out the blossoms and compost spent flowers. Pour the finished, flavoured vinegar into a clean, decorative bottle or jar with a plastic lid. Metalic lids will corrode from the vinegar.
- Label and decorate as desired.
Video
Notes
Cranberry Orange Infused Vinegar
Ingredients
- 1 cup fresh or frozen cranberries slightly thawed
- Zest of 1 orange
- 2 cinnamon sticks (optional)
- 1 tbsp honey
- 2 cups rice wine vinegar
Instructions
- Wash jar well. For extra caution boil for 10 minutes or use sterilizer solution from a wine/brew store.
- Lightly bruise or crush cranberries to release flavour.
- Place in jar.
- Thoroughly wash, scrub, rinse and dry orange. Use a citrus zester or vegetable peeler to peel the orange into long thin strips, avoiding as much pith (white part) as possible.
- Add orange peel, cinnamon sticks and honey into jar.
- Heat vinegar to just below boiling. Pour vinegar on top of fruit and spices and let cool.
- Cap tightly, shake and leave in a cool, dark place for 2 weeks.
- Sample vinegar for flavour. Allow to infuse longer or strain.
- Strain out the cranberries, orange peel and cinnamon sticks and pour flavoured vinegar into fancy, sterilized bottle.
- Optional – Add cranberries into the fancy bottle for decoration.
- Label and decorate.
Notes
Yield 2 cups or 500 ml
Hot Chili Pepper Vinegar
Ingredients
- 3-7 chili or cayenne peppers depending on how hot you like it!
- 3 cloves garlic
- 2 cups white vinegar or rice vinegar
Instructions
- Wash jar well. For extra caution boil for 10 minutes or use sterilizer solution from a wine/brew store.
- Thoroughly wash peppers and pat dry. Peel garlic cloves, cut in half.
- Wearing rubber gloves and using a sharp paring knife, slice one side of each pepper open, just to release flavours. Seeds can remain inside the peppers. Add to jar with garlic.
- Gently heat vinegar to just below boiling. Add to jar and let cool.
- Cap tightly and leave in a cool, dark place for 2 weeks.
- Sample vinegar for flavour. Allow to infuse longer or strain.
- Pour flavoured vinegar into a fancy, well cleaned or sterilized bottles.
- Optional – Add one or two peppers into the fancy bottle for decoration (they will continue to add heat to the vinegar).
- Label and decorate.
Notes
Lemon & Tarragon Infused Vinegar
Ingredients
- 3 sprigs fresh tarragon
- 1 zest of 1 lemon
- 2 cups white wine vinegar
Instructions
- Wash jar well. For extra caution boil for 10 minutes or use sterilizer solution from a wine/brew store.
- Thoroughly wash and dry tarragon sprigs.
- Place in jar.
- Thoroughly wash, scrub, rinse and dry lemon.Use a citrus zester or vegetable peeler to peel the lemon into long thin strips, avoiding as much pith (white part) as possible.
- Add lemon peel into jar.
- Heat vinegar to just below boiling. Pour vinegar into jar and let cool.
- Cap tightly, shake and leave in a cool, dark place for 2 weeks.
- Sample vinegar for flavour. Allow to infuse longer or strain.
- Strain out the tarragon and lemon peel and pour flavoured vinegar into fancy, sterilized bottle.
- Label and decorate.
Notes
Yield 2 cups or 500 ml
Garlic & Herb Infused Vinegar
Ingredients
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 tsp thyme leaves
- 3 cloves garlic
- 2 cups red wine vinegar
Instructions
- Wash jar well. For extra caution boil for 10 minutes or use sterilizer solution from a wine/brew store.
- Thoroughly wash and dry fresh herbs.
- Place herbs and garlic in jar.
- Heat vinegar until just below boiling. Pour vinegar into the jar. Stir and cool.
- Cap tightly and leave in a cool, dark place for 2 weeks.
- Sample vinegar for flavour. Allow to infuse longer or strain.
- Strain out the herbs and garlic and pour flavoured vinegar into a fancy bottle.
- Label and decorate.
Notes
Yield 2 cups or 500 ml
Interested in other  Gifts from the Kitchen?
Grab your FREE copy
Download this printable Guide and learn to make beautiful, delicious Gifts from your Kitchen.
Includes tips & links to 50+ ideas for homemade, shelf stable gift giving.
- Cookies in a Jar
- Soup in a Jar
- Flavoured Infusions + Preserves
BONUS printable gift tags
Hi Getty! I have been trying to make your Chive Blossom Infused Vinegar and I think that your recipe says that it should yield 1 cup or 500ml. I tried one batch with 1 cup of white vinegar (accidentally) with 1 cup of blossoms. The next batch, I noticed that you meant white wine vinegar which I tried but then realized that you probably mean to have ingredients listed as 2 cups of white wine vinegar to make the yield suggested which is probably 2 cups or 500 ml. I believe that 1 cup = 250 ml. I know that it is not an exact science but I would be happy to know what size of jar to start with as well.
The infused product is a delightful pretty pink colour!!
Hi Rosemarie!
Thank you for your comment. You’re right, 1 cup is 250 ml, thank you for pointing out my error, I have fixed it in the recipe now.
For the most flavorful results, use the same ratio of chive flowers as white wine vinegar ie. 1 cup of flower, 1 cup of white wine vinegar.
Of course the recipe can be doubled if you have an abundance of chive flowers. If you don’t have a lot of chive flowers, you can use less and let them steep longer to get more flavor. You’ll still get that pretty colour.
All the best,
Getty
Thanks for clarifying Getty! I try a lot of your recipes with great results. I am patiently waiting to try the chive blossom vinegar!😋
I bet you’ll love the chive blossom vinegar!
Thanks again for the heads up, I appreciate it!
All the best,
Getty