Herb-infused vinegars

Herb-infused vinegars

Add fresh flavor to a variety of dishes with these 3 herb-infused vinegar recipes:
• Tarragon, shallot, peppercorn and champagne
• Chili pepper, cilantro and garlic
• Rosemary, oregano and marjoram

Homemade infused vinegars also make great fresh-from-the-garden gifts—especially when presented in pretty containers topped with our free printable hangtags (link to printables included under ingredients list).

Inspired? Create and share with #MyHallmark.

Ingredients

For the tarragon, shallot, peppercorn and champagne vinegar

3 heatproof glass canning jars and lids, pintsize
6 cups champagne vinegar
3 shallots, peeled and quartered
3 Tbsp. mixed peppercorns
12 to 15 sprigs fresh tarragon
Cheesecloth
Funnel
5 to 6, 250 mL sterilized bottles
Additional peppercorns, shallots and tarragon sprigs for decoration after steeping process is complete in 2 weeks (optional)

For the chili pepper, cilantro and garlic vinegar

3 heatproof glass canning jars and lids, pintsize
6 cups white vinegar
Rubber gloves (for handling chili peppers)
3 small hot chili peppers, quartered
6 cloves garlic, peeled and quartered
12 to 15 sprigs fresh cilantro
Cheesecloth
Funnel
5 to 6, 250 mL sterilized bottles
Additional chili peppers, garlic and cilantro sprigs for decoration after steeping process is complete in 2 weeks (optional)

For the rosemary, oregano and marjoram vinegar

3 heatproof glass canning jars and lids, pintsize
6 cups white wine vinegar or white vinegar
9 to 12 sprigs fresh rosemary
9 to 12 sprigs fresh oregano
9 to 12 sprigs fresh marjoram
Cheesecloth
Funnel
5 to 6, 250 mL sterilized bottles
Additional rosemary, oregano and marjoram sprigs for decoration after steeping process is complete in 2 weeks (optional)

Printable hangtags

Directions

For the tarragon, shallot, peppercorn and champagne vinegar

  1. Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
  2. Heat vinegar in a large saucepan to a simmer.
  3. While vinegar is heating, thoroughly rinse herbs with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide shallots, peppercorns and tarragon among the jars.
  4. Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
  5. Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle vinegar into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of tarragon, quartered shallots and peppercorns to the bottles for decoration (optional).

For the chili pepper, cilantro and garlic vinegar

  1. Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
  2. Heat vinegar in a large saucepan to a simmer.
  3. While vinegar is heating, thoroughly rinse peppers, garlic and cilantro with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide peppers, garlic and cilantro among the jars. Tip: Be sure to wear rubber gloves when cutting and handling the hot peppers.
  4. Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
  5. Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle vinegar into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of cilantro, more quartered chili peppers and garlic to the bottles for decoration (optional).

Tip: Adding more fresh chili peppers will make the vinegar hotter. We used 2 red jalapeños (mild) and 1 purple ornamental pepper (very, very hot) for the peppers. And be sure to wear rubber gloves when cutting and handling the hot peppers.

For the rosemary, oregano and marjoram vinegar

  1. Wash the glass canning jars and their lids with hot soapy water and rinse well. Fill a large, deep pot (at least 4 inches deeper than the jars) about half full with water. Place the jars, upright, in the pot. Add more water until jars are covered by 2 inches. Bring the water to a boil, then boil the jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat.
  2. Heat vinegar in a large saucepan to a simmer.
  3. While vinegar is heating, thoroughly rinse the herbs with water and pat dry with a clean towel. Remove the jars from the water bath with a jar lifter or tongs. Divide all the herbs among the jars.
  4. Carefully pour the vinegar into the jars, leaving at least ¼ inch of space between vinegar and the top of the jar. Remove lids from the water bath, dry with a clean towel, and screw tightly onto the jars.
  5. Store the jars in a cool, dark place, undisturbed, for 1 to 2 weeks. Strain vinegar through cheesecloth into a clean large bowl. Pour or ladle into washed and sterilized 250 milliliter bottles using a funnel. Add a few well-rinsed fresh sprigs of rosemary, oregano and marjoram to the bottles for decoration (optional).

Note: Keep the jars and lids in the hot water until ready for use—this will minimize the chance of jars breaking when filling them with the hot vinegar.

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