Summer Infused Vinegar
NOTE: Herbs I like using include horsetail, rose petals and hips, raspberry leaf, fireweed,mint, pineapple weed, and dandelion root.
Ingredients
- 2 parts vinegar I prefer to use raw apple cider vinegar.
- 1 part fresh herbs berries, or roots gathered throughout the season
Instructions
- Begin with an empty quart jar. Gather about a cup of early summer herbs (horsetail, rose petals, raspberry leaf), add them to the jar, and cover the plants with vinegar. At this point, the jar is about 1/3 full. It’s important that all the herbs are covered with vinegar, so they don’t get exposed to air and mold. Set them in a cool, dark place and shake about once a day.
- In a few weeks, gather different herbs (such as fireweed leaves and flowers, mint, pineapple weed), add them to the jar, cover with vinegar, and repeat the process. You can take the old herbs out if you want, but you don’t need to.
- When the rose hips come out, finish the process. If you need more space, strain the mixture through cheesecloth and take the old herbs out. Add late summer herbs (rose hips and dandelion root) to the jar and make sure all plant material is covered with vinegar. Let the vinegar sit for another 3 weeks, shaking it every day or so. When finished, strain through cheesecloth, discard the herbs, and bottle the vinegar in a clear container.
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