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Tuesday, May 8, 2018

Making a couple of gifts of thyme vinegar while I wait for my lunch to cook

I've mentioned making herb vinegar before, using garden fresh herbs, white vinegar, and repurposed bottles. Today I'm making small bottles of thyme vinegar. These 8-ounce bottles are from sparkling apple cider leftover from a wedding at our church where I served dinner and washed dishes. I usually make herb vinegar in larger bottles. This time I thought I'd make a couple for gifts for friends, and 1 for our household. The smaller size seems very gift-able, don't you think? The labels on the bottles came off easily with a soak in warm water, then rubbing with a dish rag. To seal the bottles, I'll use corks. As the bottles are repurposed, and the herbs are perennial in my garden, my only cost was the white vinegar, which was bought in a 1-gallon jug.


  1. And I'm sure you'll be adding an artistic label. Your things always look so nice.

    1. Thanks, live and learn. I hope I can come up with something to finish off the gifts.
      Have a lovely evening!

  2. Oh, those are going to make great gifts, Lili. Your friends will surely love them. A thoughtful homemade gift like that is so great to receive. :)

    1. Thank you, Belinda. I hope they will, too!

  3. How do you use your thyme vinegar?

    1. Hi Kris,
      I use herb vinegars in homemade vinaigrette salad dressing, or mixed with mayonnaise and a bit of sugar/salt for cole slaw dressing. The herbs add a subtle flavor to the dressings.

  4. I have never tasted or used a flavored vinegar. How do you use it, how do you store it, do you keep the sprig of thyme in there or must it be taken out? Is it just a matter of sticking a sprig into the vinegar and nothing else?


    1. Hi Alice,
      I use the vinegars mostly in salad dressings, but occasionally use half vinegar/half water or fruit juice in recipes calling for wine. I keep it on the countertop in a dark corner, and just leave the sprigs of herbs in the bottle, until I have used enough of the vinegar for the herbs to no longer be fully immersed. And yes, just poking a handful of washed and dried herbs into a clean bottle, and fill with white vinegar and allow to infuse (a couple of months for green herbs). My favorite herb vinegar is rosemary. I won't have enough rosemary for vinegar until July, so I decided to do the thyme this week. Here's a link for complete instructions, and gives an idea of how much herb you need to develop good flavor:


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