Making Basil Herb Vinegar

Making Basil Herb Vinegar at home is simple and can become a special ingredient in salad dressings, marinades and other recipes requiring vinegar. The two methods for making Basil herb vinegar require no special equipment and allows you to make your own gourmet quality seasoned vinegars. The Hot method utilizes a slow low heat to impart the flavors of the herb into the vinegar. The Cold Method uses time and solar energy to impart the flavors and uses the bottle that the vinegar is purchased in, so be sure to buy a high quality vinegar with an attractive glass bottle.

Cold Method:

Equipment Required:

  • 1 bottle of good quality apple cider or wine vinegar
  • Small bowl
  • 3 or 4 sprigs of fresh basil, washed and patted dry
  • 1 clove garlic, optional
  • 3 or 4 pepper corns, optional


1. Pour a small amount (approximately /2 cup) of the vinegar into a small clean bowl to reserve for later use after the herb sprigs have been added.

2. Place the fresh basil sprigs in the bottle of vinegar.

3. Top off to fill the bottle with the reserved vinegar and seal tightly.

4. Place the bottle on a sunny window sill for two weeks, gently shaking the bottle every day or so to mix the flavors of the herbs.

5. Soak off the manufacturer label and relabel with a decorative label.


These herbed vinegars are quite attractive and can be stored on the counter top, pantry or kitchen cupboard.

Hot Method:

Equipment Required:

  • Small Bowl
  • Wooden Spoon
  • Fresh Basil Sprigs
  • Chopping knife and chopping board
  • Large clean wide mouth jar with tight fitting lid
  • Sheet of plastic wrap
  • Medium stainless steel or enamel sauce pan
  • Good quality apple cider or wine vinegar
  • Cheese cloth
  • Funnel


  • 2 cups of apple cider or wine vinegar
  • 1 cup of chopped basil


1. Place the chopped leaves in the bowl and gently crush with a wooden spoon.

2. Heat one cup of the vinegar until warm, but do not boil.

3. Pour hot vinegar over the crushed basil in the bowl and stir to mix well.

4. Crush the basil a little more to release the herb oils.

5. Leave to cool.

6. When cooled, add the remaining cup of vinegar and pour into a large jar and cap tightly.

7. Place on a sunny window sill and shake every day or so to distribute the flavors for two weeks.

8. Store as is or pour through a double layer of cheese cloth into a funnel over a clean decorative bottle.

9. Add a fresh sprig of basil into the bottle for decoration and identification purposes.

10. Label and store in the pantry, cupboard or counter top.