How to Make Herbal Vinegars at Home
Learn how to make herbal vinegars at home with just herbs, vinegar, and a jar—no special equipment needed. This simple kitchen technique saves money on store-bought versions while creating flavorful cooking vinegars and gentle wellness tonics. Perfect for beginners ready to grow and use their own healing herbs.
How to Make Herbal Vinegars at Home
Quick Recipe Card
| Step | Detail |
|---|---|
| Type | Vinegar Infusion (Acetum) |
| Time Required | 15 min prep + 2–4 weeks steeping |
| Yield | About 1 pint (2 cups) |
| Shelf Life | 6–12 months |
| Storage | Glass bottle with non-metal lid |
Standard Ratio:
- Fresh herbs: fill jar about ¾ full
- Dried herbs: fill jar about ¼ full (see our guide to drying herbs)
- Cover completely with vinegar, about 1 inch above herbs
What Are Herbal Vinegars?
Think of herbal vinegars as the simplest thing you can make in your herbal kitchen. Just herbs and vinegar in a jar—that’s it. No special equipment, no complicated steps. These shelf-stable infusions work double duty: they add bright flavor to your cooking and offer gentle tonic support for your family.
You’ve probably paid seven dollars for a tiny bottle of herb vinegar at the farmer’s market. Let me show you how to make a whole pint for about a dollar.
What You’ll Need
Ingredients
- Vinegar: Raw apple cider vinegar with “the mother” works best. You can also use wine vinegar or plain white vinegar—just make sure it says 5% acidity on the label.
- Herbs: Whatever’s growing in your garden or dried herbs from your pantry. Rosemary, thyme, sage, garlic, lemon balm, mint—they all work beautifully.
- Optional extras: A drizzle of honey (add after straining), lemon peel, or peppercorns for extra flavor.
Equipment
- Glass jar ad (pint or quart size—mason jars are perfect)
- Parchment paper or wax paper ad (to protect metal lids)
- Fine-mesh strainer or cheesecloth ad
- Labels and a marker ad
- Optional but helpful: a small funnel ad for bottling
Special equipment that makes life easier: A glass weight ad (like those used for fermenting) keeps floating herbs submerged, but a small, clean glass or ceramic dish works too.
Step-by-Step Instructions
Step 1: Prepare Your Herbs
If using fresh herbs, rinse them and pat completely dry. This is important—extra water can make your vinegar cloudy or invite mold.
Chop or bruise your herbs to help release their oils:
- Leafy herbs (mint, lemon balm): leave mostly whole
- Woody herbs (rosemary, thyme): cut into 2–3 inch pieces
- Roots and garlic: slice thin
- Dried herbs: use as is
Step 2: Pack the Jar
This is where the simpler’s method shines—no measuring needed:
- Fresh herbs: Fill your jar about ¾ full, loosely packed
- Dried herbs: Fill your jar about ¼ full
Don’t pack too tightly. The vinegar needs room to circulate around the herbs.
Step 3: Add Vinegar
Pour vinegar over your herbs until they’re covered by about 1 inch. Use a wooden spoon to press any floaters below the surface.
Wipe the jar rim clean, place a piece of parchment paper over the mouth (this protects metal lids from corroding), then screw on your lid.
Step 4: Label and Steep
Write the herb name and date on your jar—trust me, you’ll forget otherwise.
Store in a cool, dark cupboard for 2–4 weeks. Give it a gentle shake every few days when you think of it. After 2 weeks, taste a drop. Want it stronger? Let it go another week or two. Dense materials like roots might need up to 6 weeks.
Step 5: Strain and Bottle
When your vinegar tastes right, strain out the herbs through a fine-mesh strainer or cheesecloth into a clean bowl. Press the herbs to get every last drop—that’s liquid gold. Compost the spent herbs.
Pour your strained vinegar into a clean bottle or jar. Label it again with the name and date.
Fresh vs. Dried Herbs
| Type | Pros | Cons | Kitchen Notes |
|---|---|---|---|
| Fresh | Bright flavor and color | Adds water content; shorter shelf life | Dry completely after washing; finished vinegar keeps best in the fridge |
| Dried | Longer shelf life; more concentrated | Less vibrant color | Use less—they’re potent; extracts faster |
Never use frozen or wilted herbs—they release too much water and can spoil your batch.
See our guide to drying herbs.
Storage & Shelf Life
Your herbal vinegar will keep 6–12 months in a cool, dark cupboard. If you used fresh herbs, store it in the fridge to keep it at its best.
Sometimes you’ll see cloudiness or a jelly-like “mother” forming—that’s just the vinegar doing its thing. Strain it out if it bothers you, but it’s completely harmless.
Toss it if you see: actual mold, weird colors, or if it smells off (you’ll know).
How to Use Your Herbal Vinegars
- Kitchen tonic: Stir 1–2 teaspoons into warm water or tea after meals
- Cooking: Use anywhere you’d use regular vinegar—salad dressings, marinades, finishing vegetables
- Skin and hair: Dilute 1 part vinegar to 4 parts water for a clarifying rinse
- Make an oxymel: Mix equal parts with honey for a sweet-tart remedy (See our guide to oxymels.)
Start with small amounts—these vinegars are potent!
Safety Notes
- Always use food-grade vinegar with 5% acidity
- Keep herbs completely submerged to prevent mold
- Never let metal lids touch the vinegar directly
- Label everything clearly with ingredients and date
- If using medicinal herbs you’re unfamiliar with, do your homework first
Tips for Success
Here’s what I’ve learned making these for years:
- Start with small batches until you know what you like
- Keep notes on what works—you’ll want to recreate your favorites
- Try blending herbs (thyme + lemon peel is lovely)
- Label everything twice—once when you start, once when you bottle
Three Recipes to Get You Started
Rosemary-Garlic Vinegar (For Everything Savory)
What you need:
- 2–3 sprigs fresh rosemary
- 3–4 cloves garlic, lightly smashed
- Apple cider vinegar to cover
Pack herbs in a pint jar, cover with vinegar by 1 inch. Steep 3–4 weeks. This one’s perfect for roasted vegetables and salad dressings.
Thyme-Lemon Vinegar (Bright & Digestive)
What you need:
- ½ cup fresh thyme sprigs
- Peel of 1 lemon (avoid the white pith—it’s bitter)
- 2 cups apple cider vinegar
Follow the standard method, steep 2–3 weeks. Take 1–2 teaspoons in warm water after heavy meals.
Fire Cider (The Kitchen Cure-All)
This one’s got more ingredients, but it’s worth it.
What you need:
- 1 cup chopped onion
- ½ cup grated fresh ginger
- ½ cup grated horseradish root
- 10 cloves garlic, smashed
- 1 jalapeño, sliced (or ½ teaspoon red pepper flakes)
- Zest and juice of 1 lemon
- Apple cider vinegar to cover
- ¼ cup honey (add after straining)
Combine everything except honey in a quart jar. Cover with vinegar by 1 inch. This one needs 4 weeks to develop its full power—shake it daily if you remember. After straining, stir in the honey. Keep it in the fridge.
Take 1 teaspoon daily during cold season, or add to hot water for a warming tea.
Quick Reference Table
| Step | Key Point | Visual Cue |
|---|---|---|
| Prepare herbs | Dry fresh herbs thoroughly | No water droplets visible |
| Pack jar | ¾ full fresh, ¼ full dried | Herbs loose, not compressed |
| Add vinegar | Cover by 1 inch | All herbs submerged |
| Steep | 2–4 weeks in dark cupboard | Vinegar takes on herb color |
| Strain & store | Use non-metal lids | Clear, aromatic vinegar |
There you have it—herbal vinegars made simple. Start with one jar this week. By next month, you’ll have your first bottle ready, and I guarantee you’ll be hooked. These make wonderful gifts too, but you might find yourself keeping every batch for your own kitchen.