Beginner’s Guide to Making Herb-Infused Vinegar

I’m on a kick to get as many recipes out to you to preserve your harvest. Because it’s no fun growing all those wonderful herbs only to not take advantage of them. Especially if they only grow during the summer and you don’t get your own fresh garden grown herb until the next growing season. Basil is a great example of this – at least in my growing zone, it’ll only grow during the late spring into possibly early fall.

If you’ve ever wanted to preserve the bright, aromatic flavors of your herb garden, making herbal vinegar is one of the easiest and most satisfying ways to do it. Whether you want to drizzle it over roasted veggies, whisk it into dressings, or use it for natural cleaning, this is a simple pantry staple every gardener should try.

Let’s walk through how to make vinegar infused with herbs, which herbs work best, and how to safely store it.

This post is all about herbal vinegar.

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Table of Contents

What is an Herbal Vinegar?

Herbal vinegar is a simply vinegar that’s been steeped with fresh or dried herbs to extract their flavor and medicinal properties. You can use it in the kitchen for cooking, for wellness remedies, or even around the house. It’s an old-fashioned practice that’s making a comeback, especially among gardeners and homesteaders who want to use up their summer herbs before frost hits.

Supplies You’ll Need

What do you need to get started? There aren’t too many tools that you need, and they’re not fancy or expensive tools. They might be things you already have in your house, which is great. Not having to buy anything specifically for doing little DIY recipes is always a bonus! But if you do happen to need to get something for this little project, I have a couple of links for supplies to grab.

To get started, here’s what you need:

Glass jars (quart-size works well) with lids
Fine mesh strainer or cheesecloth
Labels
A dark cabinet or pantry for steeping

Best Vinegars to Use

There are certain vinegars that are optimal for making herbal vinegars because of their mild or neutral flavor. In this instance we don’t want to use a powerful tasting vinegar because we want the flavor of the herbs to come out the best. You can use almost any vinegar base for infusing. Here are some popular options:

Apple cider vinegar – slightly sweet and great for wellness uses
White wine vinegar – mild and perfect for dressings
Red wine vinegar – bold, great for heartier meals
Rice vinegar – delicate and smooth
Distilled white vinegar – sharp, best for cleaning or pickling

Note: Avoid using balsamic—it’s too overpowering for most herbs.

Herbs That Work Well for Infusing

Of course what type you make will depend on what you have on hand, whether it be grown in the garden, grabbed from a local farmer or farmer’s market, or even from the grocery store. You can get creative, but here are some favorites:

Basil
Oregano
Thyme
Rosemary
Sage
Tarragon
Dill
Chives
Lavender
Lemon balm
Garlic (for a punchy, savory option)

You can always just use just one type of herb, or use your own unique combination.

How to Make Herbal Vinegar (Step-by-Step)

Making an herbal vinegar is super easy to do. As with anything, make sure you’ve cleaned everything thoroughly to prevent contamination and bacteria.

Harvest fresh herbs in the morning when essential oils are strongest.
Wash and dry them thoroughly—excess water can introduce bacteria.
Fill a clean glass jar about halfway with herbs.
Pour vinegar over the herbs, filling the jar to the top.
Seal with a non-metal lid (vinegar can corrode metal).
Label and date, then store in a cool, dark place for 2 to 4 weeks.
Shake gently every few days to help with infusion.
Strain when the flavor is strong enough, and rebottle.

🌿 Want a Handy Printable to Save for Later?

Grab my Herbal Vinegar Recipe Guide—a beautifully designed printable that walks you through the process of making your own infused vinegar from start to finish.

It’s perfect for beginners and herb lovers alike.
Just drop your email below, and I’ll send it straight to your inbox!

How Long Does Herb-Infused Vinegar Last?

Herb-infused vinegar shelf life depends on the herbs used and how it’s stored. If you strain it well and use clean jars, it can last up to 6 months to 1 year. Store it in a cool, dark spot and refrigerate for longer shelf life.

Ways to Use Herbal Vinegar

There are lots of different ways you can use herbal vinegars. You might be surprised by some of its uses. Once strained and bottled, here are some ways to enjoy it:

Drizzle over salads or roasted vegetables
Splash into soups or marinades
Use as a base for vinaigrettes
Mix with water as a hair rinse
Use diluted as a natural all-purpose cleaner
Bottle it for gifting (add a fresh sprig for presentation)

Final Tips

There are some final tips that I have before you go on your merry way to go make these herbal vinegars. SOme other tips are:

Use gloves if handling hot peppers or garlic. You definitely don’t want to burn your skin, get anything in your eyes or in other sensitive areas.
Always label your jars with herb names and dates. We easily forget when something is made when we’re making so many things.
Want a decorative touch? Add a sprig of fresh herbs to the final bottle.

This post was all about herbal vinegar—a beginner-friendly way to preserve your herbs and get more from your garden harvest. Once you try it, you’ll always keep a few bottles on hand.

What type of herb or herbs did you use for your herbal vinegar? What type of vinegar did you wind up using?

Share in the comments below!