A Natural, Sustainable Staple for the Kitchen and the Home
Herbal vinegars are one of the most versatile DIY items you can make from scratch. Whether you’re looking to add zesty flavor to your favorite dishes, craft natural remedies, or replace harsh chemical cleaners with something plant-powered, herbal vinegar is a simple, affordable, and effective solution.
This guide walks you through everything you need to know about herbal vinegars — from what they are and why they work, to how to make and use them in both culinary and cleaning contexts.
What Is Herbal Vinegar?
Herbal vinegar is a type of infused vinegar made by steeping herbs, flowers, or other botanicals in vinegar for several weeks. The vinegar draws out the essential oils, minerals, and active compounds from the plant material, creating a richly flavored and therapeutic final product.
You can make herbal vinegars for:
- Cooking (think salad dressings, marinades, sauces, pickles)
- Health (as tincture alternatives, digestive tonics, hair rinses)
- Cleaning (as an antimicrobial, non-toxic surface cleaner)
Why Make Herbal Vinegars?
All-Natural and Non-Toxic
Commercial cleaners and flavor enhancers often come with synthetic ingredients. Homemade vinegars are free from artificial preservatives, fragrances, and dyes.
Multi-Purpose
One jar of rosemary vinegar can be used to clean your counters and flavor roasted vegetables.
Zero-Waste
They’re a great way to use up excess garden herbs or kitchen scraps like citrus peels, garlic skins, and leftover onion bits.
Budget-Friendly
A gallon of vinegar and a handful of herbs can yield a year’s worth of herbal vinegar — a fraction of what you’d spend on natural cleaners or infused oils.
Supplies You’ll Need
- Glass jar with lid (wide-mouth Mason jars work well)
- Chopped herbs or kitchen scraps (fresh or dried)
- Vinegar (see below for best types)
- Parchment paper (to prevent corrosion from metal lids)
- Labels (trust us — you’ll forget what’s what)
Choosing the Right Vinegar
Not all vinegars are equal when it comes to herbal infusions. Here’s a breakdown:
For Cleaning:
- White distilled vinegar (5% acetic acid) – Ideal for all-purpose cleaners and disinfecting
- Apple cider vinegar (unfiltered) – Works well for gentle cleaning, and has added probiotics
For Cooking:
- Apple cider vinegar – The most popular choice for culinary and medicinal use
- Red wine vinegar – Adds richness to savory dishes
- White wine vinegar – Best for lighter herbs like tarragon or basil
- Rice vinegar – Milder, great for Asian-inspired recipes
- Balsamic – Can be infused but best used in small amounts due to its sweetness
Avoid using vinegar over 5% acidity for food unless you know exactly what you’re doing — higher concentrations can alter taste and safety.
Best Herbs for Vinegar Infusions
Here are some of our favorite herbs and botanicals to use in homemade vinegars:
For Cooking:
- Basil, rosemary, thyme, oregano – Perfect for salad dressings and marinades
- Garlic, onion, chili, peppercorns – Great for spicing things up
- Citrus peel (lemon, orange, lime) – Adds brightness
- Dandelion leaves, nettle, lemon balm – Nutrient-rich and mild
For Cleaning:
- Lavender, rosemary, thyme, pine needles – Naturally antimicrobial
- Citrus peels – Grease-fighting and refreshing scent
- Mint, eucalyptus – Adds a fresh and cooling aroma
How to Make Herbal Vinegar: Step-by-Step
1. Harvest or Gather Herbs
Fresh herbs are best, but dried can also be used. Avoid anything that’s sprayed or from questionable sources. Rinse and pat dry.
2. Fill a Clean Glass Jar
Loosely fill the jar with herbs (about ¾ full for fresh herbs, ½ full for dried). Don’t pack too tightly — you want room for the vinegar to circulate.
3. Add the Vinegar
Pour the vinegar over the herbs until completely submerged. Leave about ½ inch of headspace. For metal lids, place parchment paper between the vinegar and lid to prevent corrosion.
4. Label and Store
Label your jar with the date and contents. Store it in a cool, dark place (like a pantry or cabinet).
5. Shake Daily
Give the jar a gentle shake once a day to help the infusion process.
6. Strain and Store
After 2–4 weeks, strain the herbs using cheesecloth or a fine mesh strainer. Pour into a clean jar or bottle. Store in a cool, dark place for up to 12 months.
Uses for Herbal Vinegar
In the Kitchen:
- Salad dressings – Mix with olive oil, mustard, and a bit of honey
- Marinades – Use with garlic, onion, and spices
- Quick pickles – Use your vinegar to brine cucumbers, carrots, onions
- Cooking liquid – Add a splash to soups, stews, or rice for flavor
In Natural Medicine:
- Digestive tonic – A spoonful of ACV and honey in warm water
- Hair rinse – Dilute 1:4 with water for shiny, pH-balanced hair
- Sore throat gargle – Mix with warm water and sea salt
For Cleaning:
- All-purpose spray – Mix 1:1 with water in a spray bottle
- Glass and mirror cleaner – Use as-is or mix with lemon peel
- Deodorizing spray – Add lavender or mint-infused vinegar to a spray bottle
- Mop solution – Add 1 cup to a gallon of warm water
Pro Tip: For extra cleaning power, infuse your vinegar with citrus peels + rosemary + lavender for 2 weeks. Strain and use straight or diluted!
Safety & Storage Tips
- Always label your jars with the ingredients and date made.
- Don’t use balsamic vinegar for cleaning — it’s too sticky and sweet.
- Keep cleaning vinegars separate from food vinegars to avoid confusion.
- Always test cleaners on small surfaces before applying broadly.
- Store out of direct sunlight for best shelf life.
Final Thoughts
Herbal vinegars are an easy and rewarding way to use herbs from your garden, pantry, or even wild foraging walks. They’re safe, sustainable, affordable, and multifunctional — everything a good homesteading practice should be.
Once you make one batch, you’ll be hooked. Try experimenting with combinations, gifting small bottles to friends, or even using them in homemade fire cider or shrubs. The possibilities are endless.