Having herbal vinegar on hand allows us to infuse our favorite herbs into our everyday meals in a quick + tasty way. They add a medicinal kick to salad dressings, or on grain dishes and greens, or are delicious mixed with sparkling water for a drink called a “shrub.”
One of the very reasons we made our Cider Vinegar Bitters was inspired by the traditional use of apple cider vinegar as a way to take and use herbs. Apple cider vinegar itself has long been used to support digestion, including the occasional bout of heartburn- which seemed to provide a perfect match for bitters roots and herbs. * But it doesn't stop there when it comes to making medicinal vinegar. There’s the traditional recipe like Fire Cider, made with herbs like garlic, onions, and spicy peppers- which has long been traditionally used as an herbal remedy for immune support* and one that we always have on hand throughout the winter. But, as we transition into spring and summer, we love to switch it up. You can make mineral-rich vinegars with dandelion, burdock, and nettle, or citrus /fruity ones with lemons, elderberries, and hibiscus, or use some classic aromatic herbs like mint, sage, rosemary, etc.
Herbalism is dynamic, and sometimes we forget that there are herbal remedies right in front of us—in our spice cabinet or even our fridge. Play around with what you have on hand, or head to the grocery store to stock up on a few simple ingredients.
THESE TWO RECIPES WERE OUR INSPIRATIONS THIS TIME AROUND:
Lemon peel, fresh thyme, fresh sage, fresh parsley, and fresh dandelion greens- we imagine using this for grain dishes and greens, eggs, and salad dressing.
Beetroot, turmeric, ginger, blood orange, and we will add in raw honey for a touch of sweetness once we strain it out — this one we will use for shrubs, salad dressings, and maybe in some spring juices.
An array of herbs, vegetables, and fruits
Apple Cider Vinegar, about a quart
Glass quart jar
Optional: raw honey or maple syrup (5 tbsp for a quart of vinegar)
Chop herbs, spices, vegetables, and fruits, and fill a quart-sized mason jar about 3/4 full. Next pour apple cider vinegar over the herbs until well covered, but leaving an inch of room at the top.
Use a square of wax paper to put over the mouth of the jar before sealing with the lid. Shake your jar well to make sure everything is mixed and stored in a cupboard or on your counter for about two weeks, shaking every couple of days. When ready, strain using a fine strainer or cheesecloth. If desired, add in the raw honey or maple syrup — bottle and store in the fridge for use. Consume within 2-3 months.
When ready to use, use about 2-3 tablespoons depending on what recipe you are using it for!