Herb and Flower Vinegars: Capturing the Garden in a Bottle

The Infusion ProcessFill a sterilised glass jar with fresh herb sprigs or flower petals — pack fairly densely. Pour over white wine, apple cider, or champagne vinegar at 5% acidity (do not use lower-acidity vinegar). Seal and place on a sunny windowsill for 2–4 weeks, shaking or turning daily. Taste from week 2 — when the flavour is pleasantly infused, strain through a fine mesh or muslin, pressing the herbs gently to extract maximum flavour. Pour into clean sterilised bottles and seal. St…