The use of infused vinegars is quite diverse. Infused vinegars can be used all around the house, from cleaning products to salad dressing to medication. When making cleaning products, it is fine to use white vinegar, but when making infused vinegars for consumption, it is preferred to use a quality raw apple cider vinegar at 5% acidity. On its own, apple cider vinegar has many health benefits, including the support of healthy blood sugar levels, improving cholesterol, antioxidant, antimicrobial activity and the support of healthy gut flora.
If you are not a fan of apple cider vinegar, there are other options, such as balsamic vinegar, red wine vinegar, white wine vinegar and rice wine vinegar.
The basic method of infusing vinegar is to fill a clean jar about half full with herbs and fill the remainder with vinegar. The general rule of thumb is to use 1 part herb to 2 parts vinegar. If you are using roots for the infusion, do not fill more than halfway with the roots as they may expand quite a bit. If you are using dried leaves or flowers, you can fill up to 2/3 full with the herbs. When working with vinegar, it is best to use a plastic lid as vinegar degrades metal. If you only have metal lids, put a piece of wax paper between the top of the jar and the lid. Be sure to label the container with the contents and date. Let sit at room temperature, out of the sunlight, for at least three to four weeks, occasionally giving the jar a shake and a kind word. After the herbs have had time to infuse into the vinegar, you can strain out the herbs (or you may choose to leave them in). The general shelf life of an infused vinegar is 6 to 12 months.
Culinary uses of infused vinegars include salad dressings and vinaigrettes, drizzles, braises and marinades. Medicinal uses of infused vinegars include acne wash, fire cider and muscle rub. When you mixed an infused vinegar with honey, you get an oxymel which can support digestive and respiratory health.
Some great books to check out that have information on infused vinegars:
Here are some sample infused vinegar recipes that you may want to try out.
Beautiful Bread Dip Vinegar – great for mixing with olive oil
16 oz mason jar
¼ cup thyme
¼ cup fresh chopped chives or green onions
1-inch fresh minced ginger
1 Tbsp chopped rosemary
Few cloves of garlic
Fill remaining space with apple cider vinegar
Easy Marinade
16 oz mason jar
Fill half way with your favorite fresh herbs (basil, oregano, thyme, rosemary)
2-4 cloves garlic
Fill remaining space with vinegar of choice
Honey Glaze Oxymel
16 oz mason jar
2 heads of garlic peeled and left whole
1 sprig of rosemary
Fill the remaining space with a 50:50 mix of honey and balsamic vinegar
When infusion time is done, remove sprig of rosemary, but leave the garlic for a delightful treat
Fire Cider – Take 1 Tbsp one to three times a day during cold and flu season
16 oz mason jar
8-10 cloves garlic
1-inch fresh grated ginger
1 Tbsp horseradish
Pinch of powdered cayenne
¼ mix of rosemary and thyme
Fill remaining space with apple cider vinegar, cover and set aside to infuse
Muscle Rub Vinegar
Small mason jar
Fill halfway with rosemary and cleavers (that weed in your yard that you might know as catchweed or velcro plant or sticky willy)
Fill remaining space with whichever vinegar you have on hand, cover and set aside to infuse
After straining, you might consider adding a few drops of an essential oil, such as frankincense, clove or lavender
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