I heat the vinegar, stuff the herbs in the bottle, pour the hot vinegar over the top, put in the cork, and let it rest at least a few days. The longer it rests, the better it tastes. In the case of a pepper vinegar using cayenne peppers, I kept adding more vinegar for like two years with good results. It's amazing how long the herbs or peppers give good flavor!
This is a quickie trick that can develop into an obsession, I'm warning you. LOL! I've been doing this for about fifteen years, but I've been growing my own herbs and veggies that long or longer anyway!
It all started with a Purple Ruffles Basil plant. I loved that plant with its gorgeous purple leaves and mild basil taste. Then I read about making herbal vinegars by simply warming up your choice of vinegar, pouring it into an easily corked bottle (new cork, please!) and then adding herbs. I gave it a shot with white vinegar and a clear bottle that had once held wine. I was rewarded with a vinegar that slowly turned into the loveliest shade of purple and was a delight on any salad! I practically wept that winter when we used the last, knowing I'd have to grow more purple ruffles basil before we'd have more. My family made me promise to make several bottles, but it wasn't to be. My DH lost his job, and we ended up moving to Denver. We did without our purple basil vinegar for two years before I found another and successfully grew it again.
Now, you can get fresh herbs in any local grocer's produce section at almost any time of year and make many different kinds of vinegars! Tarragon vinegar is a delight! Regular basil vinegar is delicious!
What do you do with this liquid treasure? Salad dressings made with oil and vinegar. Marinades often call for vinegar. Homemade mayonnaise calls for vinegar. Some sauces call for vinegar, and one of the most delightful tricks on the planet is sliced cucumbers soaking in vinegar in the refrigerator on a hot summer day.
