Herbal vinegars are so fun to make, and this Champagne vinegar recipe is becoming a new favorite. This lemon and mint infused vinegar is perfect in vinaigrettes for shrimp or seafood salads. It’s also great mixed with a little honey and drizzled over summery fruit salads.
Vinegar is an excellent medium for extracting vitamins and minerals from herbs. The acid helps break down plant cell walls, releasing nutrients and beneficial compounds into the liquid. This method of extraction has been used for centuries in herbalism to create acetum (a vinegar-based preparation) that are both flavorful and medicinal.
For this herbal Champagne vinegar, I use lemon verbena, sweet mint, and lemon peel. I use the ratio of two parts vinegar to one part dried herbs.
Grow Your Ingredients
Lemon Verbena (Aloysia citrodora)
Lemon verbena is a perennial in warmer zones, but I have to bring it inside during the cold winter months. It loves full sun and well-drained soil and grows to around 3 or 4 feet tall. I move my plants back outside in mid-May and harvest the leaves through October. I use the fresh and dried leaves for teas, tinctures, vinegars, and syrups
As the temperatures drop in late September, I take cuttings to root indoors for the winter. I keep my lemon verbena in containers so they are easy to move indoors in the winter. I place them near other tall plants, like echinacea and bee balm or close to marigolds to keep the aphids away.
Sweet Mint (Mentha x suavis)
Sweet mint is a cross between water mint and apple mint. Because it’s a hybrid, I find it easiest to propagate by stem cuttings or runners rather than by seed. It’s a hardy perennial that spreads quickly, so I recommend keeping it in containers unless you want it to take over your garden.
Sweet mint thrives in partial shade but also does well in full sun with plenty of water. It prefers rich, well-drained soil and likes regular trimming to keep it healthy and bushy.
Once your sweet mint plant is established, you can start picking leaves. For the best flavor, harvest in the late morning when the oils are strong and haven’t been depleted by the afternoon sun. Wash the leaves gently and let them dry on a clean towel.
You can air-dry the extra leaves by hanging them in a well-ventilated area or use a dehydrator. Once they’re crisp and fully dry, store them in an airtight container.
Overview of Lemon Mint Champagne Vinegar
The recipe involves combining lemon peel and dried herbs (lemon verbena and sweet mint) with Champagne vinegar for an infusion. The extraction takes about 4-6 weeks.
Equipment Needed
- Glass jar with lid for infusion
- Wax paper to prevent corrosion
- Permanent marker and label
- Fine mesh strainer
- Cheesecloth
- Glass vinegar bottle for storage
Ingredients
- 1/4 cup dried lemon verbena
- 1/4 cup dried sweet mint
- 2 inch slice of lemon peel, pith removed
- 1 cup Champagne vinegar
Instructions Summary
- Harvest: Pick your herbs in the late morning after all the dew has evaporated. Gently rinse the herbs in cold water and pat them dry.
- Dry your herbs with a dehydrator: Place the herbs on dehydrator trays in a single layer. Dry at 90°F for about 6-8 hours or until the leaves are completely dry and brittle.
- Dry your herbs with an oven: Preheat the oven to the lowest possible temperature. Arrange the herbs in a single layer on a baking sheet. Dry them for about 30 minutes, or until fully dried and crispy. Leave the oven door slightly ajar so the moisture can escape. If the herbs aren’t dried after 30 minutes, continue checking every 15 minutes until they are fully dried.
- Prep: Wash and sterilize your glass jar for the vinegar infusion. Add your dried herbs and lemon peel to the sterilized jar and pour in the vinegar. Make sure the herbs are fully submerged. Add more vinegar if needed. Line your jar lid with natural wax paper because vinegar will corrode a metal lid.
- Store: Label the vinegar infusion with the date and ingredients, then store in a cool, dark place for 4-6 weeks. Shake the jar once a day to mix everything around.
- Strain: After 4-6 weeks, strain the infused vinegar through a fine mesh strainer lined with cheesecloth.
- Long-Term Storage: Pour the strained vinegar into a sterilized vinegar jar or a glass jar with a lid that won’t corrode. Don’t forget to label the jar! Your finished vinegar should be good for 1-5 years.
How to sterilize your Mason jar or glass jar
- Wash the jar with hot soapy water and rinse thoroughly.
- Boil water in a large pot. Add a metal Mason jar ring to the bottom of the pot.
- Once the water is boiling, carefully lower the jar into the pot and have it rest on the metal ring.
- Let the jar sit in the boiling water for about 10 minutes to sterilize it.
- Use tongs to remove the jar from the boiling water and place it on a clean towel or drying rack.
- Let the jar air dry completely or dry it with a clean towel.
How to Use Lemon Mint Champagne Vinegar
Use your herbal vinegar in salad dressings, vinaigrettes, marinades, oil and vinegar bread dips, sauces, and soups. You can also use this vinegar in oxymels and shrubs.
Other recipes with these herbs:
Lemon Mint Champagne Vinegar Recipe
Equipment
- Glass jar with lid for infusion
- Wax paper to prevent corrosion
- Permanent marker and label
- Fine mesh strainer
- Cheesecloth
- Glass vinegar bottle for storage
Ingredients
- 1/4 cup dried lemon verbena
- 1/4 cup dried sweet mint
- 2 inch slice of lemon peel pith removed
- 1 cup Champagne vinegar
Instructions
- Wash and sterilize your glass jar for the vinegar infusion.
- Add your dried herbs and lemon peel to the jar and pour in the vinegar. Make sure the herbs are fully submerged. Add more vinegar if needed.
- Line your jar lid with natural wax paper. Vinegar will corrode a metal lid.
- Label the infusion with the date and ingredients then store in a cool, dark place for 4-6 weeks.
- After 4-6 weeks, strain the infused vinegar through a fine mesh strainer lined with cheesecloth.
- Pour the strained vinegar into a sterilized vinegar jar or a glass container with a lid that won’t corrode. Don’t forget to label it!
Disclaimer: Many herbal vinegars are considered to be generally safe, although there are circumstances when you should not take a particular herb. I am providing a brief and general overview of these herbs for educational purposes only.
