Making herbed vinegars couldn’t be easier, and they make impressive gifts, especially if decanted into decorative bottles. Use your favorite culinary herbs and vinegars, or experiment with blends. Try pairing strong-flavored herbs like rosemary and sage with cider or red wine vinegar; use milder rice wine vinegar for more delicately flavored herbs like tarragon. Basil, cilantro, fennel, mint and thyme are all good candidates for herb vinegars; toss in a few chili peppers for heat or some strips of lemon or orange rind for a citrusy note. Adding a few chive flowers, nasturtium blossoms or purple basil leaves will add a nice tint to the vinegar.
1. Place the clean, dry herbs and other flavorings in a clean glass jar and then fill the jar with vinegar, making sure herbs are submerged. Shoot for a ratio of about a cup of fresh herbs for every two 2 cups of vinegar.
2. Put the lid on the jar and place it in a cool, dark place for about two weeks.
3. Pour the vinegar through cheesecloth and into a clean jar to remove the soggy herbs.
4. Store it in a big jar or decant it into pretty bottles and seal tightly. Although the vinegar’s acidity acts as a preservative, to be on the safe side, it’s a good idea to store the vinegar in the refrigerator and recommend the recipient do so as well.
