>> Large jar with lid
>> Organic apple cider vinegar
>> Mint (catnip, ground ivy, or other mint)
>> Lemon balm
>> Lemon basil
If using fresh herbs, thoroughly wash and dry if needed. Place herbs into the jar until half filled.
Next, pour the organic apple cider vinegar into the jar until the jar is almost filled. Poke with a skewer (or something similar) to ensure no air is trapped.
Put the lid on. If you are using a mason jar or any other jar with a metal lid be sure to place a layer of parchment paper between the liquid in the jar and the lid.
Store in a cool, dark location for a minimum of 6 weeks. If desired, let infuse up to three months for a stronger flavour if desired.
Strain the herbs. Return vinegar into the jar or decorative jar. Store in a dark, cool location.
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Edible Trees and Shrubs in Recipe:
Recipe Category: Vinegars and Oils
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