Hebal Vinegars

Infused vinegar is one of the most satisfying things to make from a summer herb garden. The technique is essentially passive: bruise herbs, warm the vinegar, pour it over, and walk away for a few weeks while the bottle does all the work.

This recipe runs at gift-giving scale. A whole gallon of red wine vinegar per blend yields about 64 small display bottles, plenty for the holiday gift table or to keep your kitchen stocked through the year.

The Southwest blend leans hot and savory with basil, garlic and dried chiles. The Chef’s Blend goes more Mediterranean with rosemary, basil, marjoram and a hit of red pepper flakes for backbone. Both age beautifully and hit their stride after about three weeks of resting.

Pro Tips

• Use only non-reactive equipment: glass jars, ceramic crocks, wooden spoons. Aluminum and reactive metals leach off-flavors and can discolor the vinegar.
• Heat the vinegar to just below a simmer, never boil. Boiling drives off the volatile aromatics in vinegar that you want to keep, and it also blunts the herb flavors as they steep.
• Bruise the herbs with the back of a spoon before they go into the jar. Crushing the leaves releases essential oils and dramatically deepens the flavor.
• Store in a cool, dark cupboard during the steep, not in sunlight. UV breaks down the herbs and the vinegar can develop muddy, off flavors.
• Strain through a coffee filter or doubled cheesecloth before bottling. A clean clear vinegar is what makes those gift bottles look professional.

Variations

• Use white wine or champagne vinegar for a milder, more delicate base that lets fresh herbs shine.
• Swap basil and marjoram for tarragon, chervil and chives to make a French fines herbes vinegar perfect for vinaigrette.
• Add a strip of lemon or orange peel and a few peppercorns for a citrus-forward variation that brightens fish dishes.