Infuse vinegars for cooking

Fruit vinegars

Infused vinegars are wonderful to cook with and make fantastic medicinal tinctures, says Rebecca Sullivan.

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Feel free to experiment with different herbs and vinegar types.

Sterilise and thoroughly dry a large jar or bottle. Fill it with herbs and chillies, garlic, fruit or edible flowers, depending on what you want to use the vinegar for.

Heat the vinegar over a low heat until simmering.

Slowly pour the hot vinegar over the herbs. Use a skewer or similar to move the herbs around to ensure no air pockets remain. Add enough vinegar to completely cover all the herbs, filling your vessel right up to the brim.

Tightly seal the jar or bottle, give it a few shakes, and put it in a cool, dark place. Shake every few days and let it sit for at least 4–6 weeks so the herbs can infuse.

After that time, strain the vinegar into storage bottles through a cloth-lined sieve. Give the herbs a squish before discarding.

Seal and label your bottles. Store in a cool, dark place for up to two years.

Fruit vinegars

In The Moment Magazine podcast

Listen to our interview with Rebecca Sullivan (‘Find your inner granny‘) on Apple, Spotify and Stitcher.

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The Art of the Natural Home by Rebecca Sullivan is published by Kyle Books. Photography by Nassima Rothacker.