This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Featured In: 50 Recipes Made in Mason Jars
VERIFIED BY Taste of Home Test Kitchen
- 1 garlic clove, peeled, optional
- 12 to 18 inches fresh oregano, basil or tarragon sprigs
- 1-1/4 cups white vinegar or white wine vinegar
- If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature.
- Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year. Yield: 1-1/4 cups.
Originally published as Herb Vinegar in Birds & Blooms August/September 1995, p55
Reviews forHerb Vinegar
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 24, 2010
"THIS IS THE RECIPE I HAVE BEEN LOOKING FOR, FOR A LONG TIME!! QUESTION IS, IF I DO NOT HAVE FRESH ONLY DRIED HERBS, HOW MUCH DO I USE?"