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DIY Infused Vinegars

From the French “vin egre,” or “sour wine,” vinegar is typically the product of the fermentation of alcohol—and it’s much deeper than you may think. Its countless uses include flavor-enhancer, dressing, tenderizer, preservative and healing tonic. It comes in a rainbow of colorful varieties, including white, wine, apple cider and balsamic. No matter which variety you need, make sure you choose a high-quality vinegar that’s unpasteurized and naturally fermented for full nutritional benefits and fantastic flavor.

The variety doesn’t end with the label. Make your own infused vinegars by following the recipes below, beginning with a light base, like Champagne or white wine vinegar, then adding your favorite combination of herbs, spices, and flavors. Home-infused vinegars make lovely gifts that keep on giving.

How to Make Infused Vinegars

1. Wash a 2 cup glass canning jar in hot soapy water

2. Heat vinegar in saucepan to just below 160°F

3. Place ingredients in jar

4. Pour hot vinegar into jars, leaving about 1/4″ head space

5. Place plastic wrap over the top to prevent vinegar from corroding metal lid

6. Screw on lid and store at room temperature for 3 to 4 weeks

7. Strain vinegar through a cheese cloth

8. Divide among sterilized decorative bottles

9. If desired decorate with infusion ingredients

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Herbed Vinegar

Great as a dressing

  • 2 cups white wine vinegar
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 sprigs rosemary
  • 1 tsp chili flakes

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Lemon Basil Vinegar

Great as a dressing

  • 2 cups white wine vinegar
  • Zest of one lemon
  • 1/2 cup basil

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Chile Cilantro Garlic Vinegar

Combine with olive oil for a great steak marinade

  • 2 cups white wine vinegar
  • 2 cloves garlic, peeled and halved
  • 1 jalapeño, halved
  • 3 sprigs fresh cilantro

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Orange Cinnamon Spice Vinegar

Great as a dressing

  • 2 cups apple cider vinegar
  • Zest of one orange
  • 3 cloves
  • 1 cinnamon stick

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Raspberry Thyme Vinegar

Great as a glaze over pork tenderloin

  • 2 cups Champagne vinegar
  • 1 cup raspberries
  • 3 sprigs fresh thyme

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