I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.
I am grateful to have found Sewell Orchard, an organic apple cider vinegar producer just a short drive away from our home. For the past few years, they have been suppling me with delicious, high quality vinegar and always welcome me to come to the orchard and pick up my orders.
Besides the obvious uses for vinegar, infusions are one of my go-to techniques for utilizing the low ph ferment. Depending on the time of the year, I may infuse various herbs, fruits, berries, roots, and leafy greens to make infusions, that not only taste great, but offer a more medicinal component to the dish or recipe I am working on.
Creating your own vinegar infusions are quite simple and rewarding. They also make great gifts!
How to Make a Vinegar Infusion
What you will need:
- 1 quart or larger glass jars
- Unpastuerized Apple Cider Vinegar (with the "Mother")
- Fresh fruit, herbs, roots, barks, etc.
- Fine mesh Strainer
- Stainless steel funnel
- Small glass bottles
- Fill jars halfway with what ever ingredient you wish to infuse. If using roots or denser ingredients, be sure to grind or chop into smaller pieces. The more surface area, the better the infusion.
- Add double the amount of apple cider vinegar.
- Apply the lid, label and date the jar.
- Allow the mixture to infuse for a minimum of two weeks, longer if you wish. Be mindful to agitate the jar every few days.
- Once complete with the infusion, strain the vinegar into jars, label again and enjoy!