Infused vinegars are a great way to add flavor to your salads, sauces and marinades. These homemade ones also make great gifts, and you can experiment with combinations of herbs, citrus and spices to come up with a signature vinegar of your own!
Rosemary and thyme red wine vinegar is earthy and intense. It’s delicious as a dressing on farro salads, a marinade for grilled beef, or as a substitute for the vinegar in a German potato salad.
Basil and lemon white wine vinegar is light and bright. It’s perfect for dressing a salad topped with grilled chicken or seafood. Try it in a summer pasta salad or use it in your hollandaise sauce.
And of course, both of these vinegars make fantastic pickles. Check back next week for quick pickle recipes using these infused vinegars.
One year ago: DIY silverware makeover. I just bought a bunch of dollar store forks, I think I need to give them a little love!
- 1 cup red wine vinegar
- 1 sprig rosemary
- 5 sprigs thyme
- Wash and thoroughly dry the herbs.
- Heat the vinegar to a simmer in a small saucepan.
- Add the hot vinegar and the herbs to an airtight jar. Seal and place in the refrigerator.
- Let the herbs infuse the vinegar for about 2 weeks. Remove the herbs and store the vinegar in the refrigerator.
- Use within 2 months.
- 1 cup white wine vinegar
- 1 strip of lemon peel, about 1 inch wide by 2 inches long
- 1/2 cup fresh basil leaves