Herbal Vinegar Recipe (Thyme, Rosemary & Garlic)
This herbal vinegar recipe uses fresh thyme, rosemary, bay leaves, garlic, and white wine vinegar to build a clean, aromatic infusion. You simply pack the ingredients into a jar, cover with vinegar, and let it steep. Once strained, it’s handy for salad dressings, quick marinades, and pickling—follow the “how to make” steps and let time do the work.
Ingredients
Ingredients
Step-by-Step Method
Prep the jar
Choose a clean, dry glass jar. If the lid is metal, make sure it’s clean and won’t corrode; you can place a small piece of parchment under the lid for extra protection.
Add the herbs
Loosely place thyme, rosemary, bay leaves, oregano, and basil into the jar. Add the garlic after lightly crushing it so the flavor releases more easily.
Season
Sprinkle in the peppercorns. If you want a quicker infusion, gently crack a few peppercorns before adding.
Pour in the vinegar
Add the white wine vinegar. Make sure every herb is fully submerged; top up with extra vinegar if needed.
Steep
Seal the jar and keep it in a cool, dark place for 1–2 weeks. Every couple of days, gently turn or swirl the jar to help the flavors blend.
Strain and store
Strain through a fine sieve or cheesecloth. Transfer to a clean bottle and close tightly. Use for dressings, marinades, or quick pickles.