Making Coriander Herbal Vinegar

Making Coriander flavored vinegar at home requires no special equipment and produces professional results for use in your salad dressings, herb mayonnaises, sauces, marinades for beef, poultry and fish and many other recipes requiring vinegar.

Many vegetables and meats go well with coriander, making it one of the most popular herbs for cooking. By preserving coriander in vinegar, you can enjoy the delicately spicy taste throughout the long winter months!

Cold Method:

The cold method of making coriander flavored vinegar involves using the bottle that the vinegar came in as the finished product. It is the easiest of the two methods, but the flavor of the herb is less pungent than the end result using the hot method.

There are many commercial vinegars available that have beautiful bottles, so, keep this in mind, especially if the flavored vinegar is for a gift or display on your counter. Keep in mind, also, that at least one smooth side on the bottle makes it easier to apply a decorative label, if you wish to do so.


1 bottle of good quality apple cider or wine vinegar, although any vinegar will do

Small bowl

3 or 4 sprigs of fresh Coriander, washed and patted dry

1 clove garlic, optional

3 or 4 pepper corns, optional


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

2. Slightly crush the fresh herbs with the back of a wooden spoon to release the oils in the fresh sprigs.

3. Place the fresh Coriander sprigs in the bottle of vinegar.

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

5. 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.

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


These herbal vinegars are quite attractive and can be stored on the counter top, pantry or kitchen cupboard out of direct sunlight.

Hot Method:

This method imparts a much stronger herbal flavor and can be made using the bottles that the vinegar came in, or, by using bulk vinegar and collected decorative bottles. Re-cycled wine bottles are perfect, as they are available all over the world and are tinted green. The dark color of the glass helps preserve and protect the vinegar from sunlight, which can breakdown the flavor after six months or so.

As the herbs are warmed in the vinegar, when they are placed in the finished bottle of vinegar, they will settle to the bottom sooner. Be patient...they will settle!


Small Bowl

Wooden Spoon

Fresh Coriander 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 vinegar

Cheese cloth



2 cups of the best quality of vinegar available

1 cup of chopped Coriander


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 Coriander in the bowl and stir to mix well.

4. Crush the Coriander 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 few fresh sprigs of Coriander or the sprigs from the heating process into the bottle for decoration and identification purposes.

10. Label and store in the pantry, cupboard or counter top, preferably out of direct sunlight.


When determining the amount of vinegar to use if you are using collected bottles pour vinegar into the decorative bottle to within 1 1/2" from the top and then into the heating pan.