Step 1

Fill a glass pint jar with the herbs and spices.

Step 2

Pour vinegar over the ingredients, filling the jar to the top with vinegar. The vinegar should cover the ingredients by at least a couple of inches.

Step 3

Close the lid. If you’re using a metal lid, cover the opening of the jar with two sheets of wax paper before putting the lid on. Plastic lids work well for this recipe.

Step 4

Store vinegar in a cool dark place for one month. Shake it once in a while and occasionally check to see if you need to add more vinegar, as some might get soaked up by the plant material. If the herbs are sticking out above the vinegar, add more vinegar.

Step 5

After one month, strain the herbs from the vinegar.

Step 6

Place a funnel into the opening of a clean, sterilized jar. Lay muslin over the top of the funnel.

Step 7

Pour your infused vinegar through the muslin.

Step 8

Let the vinegar strain through the cloth and funnel into the clean jar.

Step 9

Don’t squeeze the muslin, as that will squeeze water from the plant material, shortening the shelf life of your vinegar and making it cloudy.

Step 10

Discard the strained ingredients into the compost. The liquid left behind is your herbal vinegar.