Recipe: How to Make Your Own Infused Vinegars
Herb-Infused Vinegars to Brighten the Season Ahead
Here we are — September
This morning, when I woke up, the temperature was in the single digits. These day, the air is crisper when I walk Jack, the pace feels different too, and there’s that unmistakable sense of turning the page. If your summer has been anything like mine, it was probably full of movement: travel, family gatherings, gardens spilling over with produce, or simply long evenings relaxing on the patio. I was long overdue for a recharge. Maybe you were too?
It seems to me that once September hits, it’s time to settle back into a routine. It also feels like the perfect moment to pick up where we left off — refreshed, refocused, and ready to bring a little of that summer sunshine forward into the season ahead.
One way I've been capturing this summer’s abundance is with vinegar infusions to create dressings for salads and sauces for roasted vegetables that are more nutritious and contain less oil. I’ve discovered that the possibilities are endless. Pairing these infusions with dressings made from nuts and seeds, or nut or seed butters instead of calorie-rich oils has helped me stretch my salad dressing skills in ways I’ve never explored before.
What excites me most is how nutrient-dense these dressings can be compared to traditional olive oil versions. For example, the use of nuts in this week’s recipe for Strawberry-Balsamic Dressing (see below) dramatically reduces the calories (82 kcal vs 162 kcal per 2-tbsp serving), boosts the fibre (1.3 g vs 0.3 g), and adds lots of protein (1.7 g vs 0.2 g). The nuts also create the creaminess I want from a dressing. And with a dressing this nutritious, I can be a little more generous when I pour it over salads — without guilt. Bonus!
Vinegar infusions offer a double win
Infused vinegars add creative possibilities for dressings and are the perfect way to bottle up summer. They’re simple to make, vibrant, and endlessly versatile — a little splash can brighten a salad, perk up roasted vegetables, or even be stirred into sparkling water for a refreshing, savoury sip (try it, it’s delicious!).
One of my discoveries happened with a simple plate of sliced tomatoes. In the past, I would keep it simple with just a little olive oil and crunchy sea salt, but when I drizzled them with nothing more than an infusion made with chervil, parsley, garlic, and rice wine vinegar, the tomatoes truly shone. Everyone in the family commented on how delicious they were!
Infusions are simple to make
This is a base recipe you can follow to make any vinegar infusion with herbs.
Base Recipe for Herb-Infused Vinegar
1 cup lightly packed fresh herbs
1 ½ cups vinegar (wine, apple cider, or rice wine vinegar — avoid plain white vinegar, it’s too harsh)
Lightly bruise (or tear) washed and dried herbs to release their oils, then submerge them in the vinegar in a sterilized jar or bottle. Cover with waxed paper or parchment and screw on the cap. Label the jars and let steep in a cool, dark spot for 1–2 weeks. Strain, rebottle, and refrigerate. All winter, you can drizzle over the flavour of summer in liquid form.
Now it’s time to play
From this base, the possibilities are endless. Try different vinegars — balsamic, white or red wine, or rice wine vinegar. Pick a variety of herbs from your garden — each adds its own character.
basil—and mint bring freshness,
tarragon—and chervil add elegance,
rosemary, winter savoury—and oregano offer depth,
chive blossoms—or nasturtiums can bring colour or a peppery bite,
fruit—like a combo of strawberries and basil, add playfulness.
Here are some combos that worked quite well together:
1 cup basil leaves + 2 cloves garlic + 1/4 tsp chili flakes + 1 1/2 cups white wine vinegar
1/4 cup mint leaves + 1/4 cup basil leaves + 1 nasturtium blossom + 1 strip lemon zest + 1 1/2 cups white wine vinegar (pictured above)
3 tbsp rosemary leaves + 2 cloves garlic + 1 1/2 cup balsamic vinegar
Strawberry-Balsamic Infused Vinegar
1 ½ cups balsamic vinegar
½ cup sliced fresh strawberries
6 basil leaves, lightly bruised
¼ tsp black peppercorns
Follow the basic infusion method above. Try it drizzled over fresh strawberries and ice cream with a few grinds of black pepper, or turn it into this luscious salad dressing:
Strawberry-Balsamic Dressing
4 tbsp strawberry-balsamic vinegar infusion
2 pitted dates
2–3 tbsp whole unsalted raw cashews
1/8 cup sliced fresh chives
1 clove garlic, smashed
1 tsp Dijon mustard
⅓ cup water
Combine all ingredients in a blender or smoothie cup and purée until smooth, adding a little extra water if needed. Taste and adjust seasoning. The dressing will thicken somewhat upon standing. It’s creamy, tangy, and just sweet enough — the kind of dressing that makes even a humble salad sing.
Here’s a simple lunchtime salad I made. It looks like nothing special but this Strawberry-Balsamic Dressing turned it into something delightful.
The kitchen is your playground
As September settles in, these simple vinegar infusions are a reminder that the kitchen is a place of endless possibility. Just as the seasons turn, we can carry forward the warmth and vibrancy of summer into crisp autumn days. Each splash of herb- or fruit-infused vinegar, and each creamy dressing you create, is a small celebration of creativity, nourishment, and joy — a little spark of summer to brighten the season ahead.
CJ
xo
🌱 Your Action Steps This Week
Pick an Herb and Infuse – Choose one herb still growing in your garden (or grab a bunch from the market) and tuck it into a jar with vinegar. In two weeks, you’ll thank yourself when you drizzle summer over your plate.
Brighten Roasted Veggies – Drizzle a splash of your herb-infused vinegar over roasted or grilled vegetables, or sliced garden-fresh tomatoes right before serving.
Gift a Jar – Infused vinegars make beautiful, simple gifts. Label with the herb or fruit combination and a suggested use.
If you loved this week’s recipe, or know someone who wants to preserve the flavours of summer, please share.