Garden-Fresh Drizzle Vinegar Recipe

Including fresh ingredients straight from your garden, this vinegar is the simple addition your favorite meals have been looking for.

From "The Herbal Kitchen"
Winter 2018

  • Today, it’s simple to slip vinegar into homemade salad dressings, sauces, chutneys, soups, shrubs, and more.
    Photo by Getty Images/asab974

This vinegar is ready for bread dipping. Mix it with olive oil and fresh garlic, and serve with warm sourdough for a flavorful appetizer.


  • 1/4 cup fresh thyme, or 4 teaspoons dried
  • 1/4 cup fresh chives, or 4 teaspoons dried
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon fresh rosemary, or 1 teaspoon dried
  • 2 cups white wine vinegar


  1. Place all ingredients except vinegar in a large, clean glass jar.
  2. Heat the vinegar in a noncorrosive pan until almost boiling, then pour into the jar and stir mixture with a wooden spoon. Cover with a tight lid.
  3. Store the jar in a cool, dark place for 3 or more weeks, shaking occasionally to mix ingredients. When the infusion has reached the flavor intensity you desire, strain it through several layers of cheesecloth to remove any large bits of plant material. Strain the mixture again through coffee filters to achieve a crystal clear vinegar.
  4. Pour finished vinegar into clean glass bottles and cork. Label, and use within 6 months.

To learn more about infusing vinegar, read:

Reprinted with permission from Red Wheel/Weiser, LLC; The Herbal Kitchen by Kami McBride is available wherever books are sold or directly from the publisher at 800-423-7087 or

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